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Haddock Meunière
Three pan-fried flour-dusted haddock steaks with lemon and parsley. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-1182. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Use fresh haddock steaks and verify 70°C in the thickest fish after the six-minute EACH-side guides. Remove spinal bones carefully AFTER cooking, avoiding loose fragments. Apply the juice of one lemon and half teaspoon chopped parsley across the entire batch. Limites : Slice thickness, cooked bone removal, edible recovery, butter uptake and portion yield remain unmeasured; source raw starting weight is per steak, not final cooked flesh.
Method
Steps
Step 1
Select three traceable fresh haddock slices each about three-quarter pound and record thickness/central spinal bone. Season with total teaspoon salt and two saltspoons white pepper, lightly dredge in unmeasured flour.
Step 2
Heat one-and-half tablespoons butter in frying pan and cook fish source SIX minutes EACH side until verified fish centre 70°C. Lift carefully to hot dish, REMOVE spinal bones only now as source directs, avoiding loose fragments; squeeze juice of one lemon over all and sprinkle total half-teaspoon parsley. Serve promptly.
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