Fish diets may be sautéed like whole small fish, but they are usually thin and fragile and likely to dry out in cooking. and on the whole I prefer to poach filets and serve them with some more elaborate sauce than the delicious but simple belle meunière.
Truite Sautée Belle Meunière (Sautéed Trout with Brown Butter)
Clean 1 trout, weighing about ½ pound, far each serving, and make three or four small incisions in the skin on both sides. Dip the fish in milk, then in flour seasoned with a little salt. Shake off any surplus flour. In a skillet heat about ¼ inch salad oil and in it saute the trout for 6 to 7 minutes on each side. or until the flesh flakes easily from the bones. Remove the fish to a hot serving dish, season them with a little salt and freshly ground pepper, and sprinkle with a few drops of lemon juice. Discard the oil from the pan and add 1 tablespoon butter for each fish cooked. Cook the butter until it turns a hazelnut brown and pour it over the fish. Sprinkle with finely chopped parsley and garnish with a slice of lemon, dipped in finely chopped parsley.
Truite Sautée Amandine (Sauséed Trout with Almonds)
Prepare and sauté trout as described above. Cmit the lemon juice. Make the browned butter and add 1 tablespoon blanched sliced, and toasted almonds for each serving.
Truite Saumonée Sautée Meunière (Sautèed Salmon Trout)
Prepare a 2 to 3-pound salmon trout as for truite sautée. In a pan large enough and long enough to hold the whole fish, heat about ¼ inch salad oil and in it sauté the salmon until it is golden brown on one side. Turn the fish and cook it on the other side until golden brown and done, basting it frequently after it has been turned with the hot of in the pan. This basting will cook th? side which is away from the hear and prevent it from drying out. Test by inserting a small sharp thin knife in the side. The flesh detaches easily from the bones when the fish is cooked. Serve with browned butter, parsley, and lemon as for truite santée. Serves 4.
Sautéed Kingfish, Bluefish, Sea Bass
Kingfish, bluefish, sea bass and other fish are sautéed by following the directions for trout if the fish are small, and the recipe for salmon trout if the fish weigh more than 2 pounds.
Filets de Safes Mural
Cut 4 to 6 filets of sole en goujon, that is, in small strips about as big as your little finger (the size of the goujons found in the French rivers). Dip the strips in milk, then in flour seasoned with a Utile salt. In a skillet heat 3 tablespoons butter and in it sauté the strips until they are golden brown all over, turning them as required. Cook 1 cup potatoes, cut into very small julienne, in butter until well browned and tender and sauté 6 or 8 cooked artichoke bottoms, each cut into 6 or 7 pieces, in butter. Mix the vegetables with the fish and arrange on a serving platter. Or the fish can be put in the center of the dish and the potatoes and artichokes arranged alternately around it. Add 1 to 2 tablespoons butter to the pan, cook until it is hazelnut brown, and pour over all. Sprinkle with a few drops of lemon juice and a little finely chopped parsley.
Filets de Soles Moderne
Follow the recipe for filets de soles Mural, substituting 1 cup knob celery for the artichoke bottoms. To prepare the celery, cut it in small pieces about the size of olives, and parboil the pieces for 1 to 2 minutes. Drain the celery knob and cook it in butter until done.
Filets de Soles Sautés Réjane
Cut some very small incisions in the top of each filer. Dip the filers in milk and then in flour seasoned with a little salt. In a skillet heat enough clarified butter to cover the bottom well and in it sauté the filets over moderate heat until they are golden brown on both sides. Arrange them on a hot serving dish and sprinkle them with a little salt and freshly ground pepper. Add to the pan 1 tablespoon butter for each serving and cook until it is hazelnut brown. Add a few drops of lemon juice and pour the butter over the fish. Sprinkle with finely chopped parsley and garnish with sautéed cucumbers.
When I served my apprenticeship as a pastry chef at Moulin, the pâtiserie where I worked was across the street from a charcuterie, or pork shop. Like most shops of the sort it had the same mirrored walls, marble-topped counters. and shining nickel fixtures as our pâtis serie. and the boys there prepared horsd'oeuvre, sausages, and various cooked pork products just as we prepared petits fours. gâteanx, and fancy pastries. Those were the similarities; the difference anyone could smell. The odors which Hosted from our side of the street to theirs were sweet and strong with vanille. The perfume which they sent over to us was pungent with vanille de Marseille, which was, of course, garlic!
French housewives frequently have their pork chops sautéed for them at the churcuterie; if the pork chops, or chops or escalopes of veal, are to be cooked at home, they must be cooked slowly until they are very well done.
Côtelettes de Porc Sautées (Soutéed Pork Chops)
Trim the surplus fat from four pork chops. ¾ inch thick. Season the chops with salt and pepper and rub them with flour. In a heavy frying pan render the surplus fat. Arrange the chops in the pan and sauté them slowly for about 12 to 15 minutes on each side. Remove the chops to a serving dish and add about ½ cup water or stock to the pan. Cook slowly until the liquid is reduced to half, stirring in all the brown crustiness around the sides of the pan. Skim off the fat and pour the pan gravy over the chops. If a butter sauce is desired instead of the pan gravy, pour the fat from the pan after the chops have been removed and add 2 tablespoons butter. Cook the butter until it turns hazelnut brown and pour it over the chops. Serves 4.
Pinterest
