Filet d'Alose au Citron (Shad meuniere with lemon)
Published March 23, 1982
- Total Time
- 20 minutes
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Ingredients
1 boneless fillet of shad
Salt to taste, if desired
Freshly ground pepper to taste
¼ cup milk
1 whole lemon
½ cup flour
¼ cup corn, peanut or vegetable oil
2 tablespoons butter
1 tablespoon finely chopped parsley
Nutritional analysis per serving (2 servings)
30 grams carbs; 103 milligrams cholesterol; 678 calories; 29 grams monosaturated fat; 8 grams polyunsaturated fat; 13 grams saturated fat; 54 grams fat; 2 grams fiber; 559 milligrams sodium; 20 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Split fillet in half crosswise. Sprinkle pieces with salt and pepper, and place in small, flat basin of milk. Set aside.
- Step 2
Peel lemon, trimming away white pulp. Cut lemon into small cubes, discarding seeds and white membrane. Set aside two tablespoons of lemon cubes. Squeeze remainder; set juice aside.
- Step 3
Remove fish pieces from milk without draining. Put pieces carefully in flour to coat on both sides.
- Step 4
Heat oil in skillet, and add fish pieces skin side up. Cook over high heat 1 ½ to 2 minutes or until golden brown on one side. Carefully turn pieces and continue cooking on second side over moderately low heat about 3 to 4 minutes. Transfer pieces to two warm serving plates.
- Step 5
Sprinkle fish with about tablespoon of reserved lemon juice. Sprinkle tablespoon of lemon cubes over each piece of fish.
- Step 6
Heat butter in small skillet, swirling around until golden brown. Do not let it burn. Pour butter over fish. Sprinkle with parsley and serve.
Private Notes