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Tonguefish Meunière
Tonguefish Meunière

Before you jump to Tonguefish Meunière recipe, you may want to read this short interesting healthy tips about Use Food to Boost Your Mood.

Most of us think that comfort foods are not good for us and that we ought to avoid them. At times, if your comfort food is made of candy or other junk foods, this holds true. Other times, though, comfort foods can be completely healthy and it’s good for you to eat them. There are several foods that actually can raise your moods when you consume them. If you feel a little bit down and you need a happiness pick me up, try a few of these.

Eggs, believe it or not, are terrific for helping you combat depression. Just make sure that you don’t toss out the egg yolk. The yolk is the part of the egg that is the most important in terms of helping raise your mood. Eggs, the yolk particularly, are high in B vitamins. These B vitamins are fantastic for helping to boost your mood. This is because they help improve the function of your neural transmitters, the components of your brain that affect your mood. Eat some eggs to jolly up!

So you see, you don’t need to eat junk food or foods that are not good for you to feel better! Try several of these instead!

We hope you got insight from reading it, now let’s go back to tonguefish meunière recipe. To make tonguefish meunière you only need 9 ingredients and 6 steps. Here is how you do it.

The ingredients needed to prepare Tonguefish Meunière:
  1. Prepare 2 filets Tonguefish
  2. You need 20 grams Butter
  3. Take 1 Cake flour
  4. Provide 1 clove Garlic
  5. Take 1 Salt
  6. Prepare 1 Pepper
  7. You need 50 ml White wine
  8. Provide 1 tbsp Olive oil
  9. You need 1 Parsley (optional)
Instructions to make Tonguefish Meunière:
  1. If the tonguefish is not prepared, remove the head and entrails, then remove the scales from both sides. Use a paper towel to carefully absorb the moisture. Sprinkle salt and pepper on both sides and let sit in the refrigerator for 30 minutes-1 hour. Remove the skin of the garlic and lightly mash.
  2. Use a paper towel to carefully pat the tonguefish dry, then coat both sides with cake flour, shaking off the excess.
  3. Warm the frying pan over low heat, add the olive oil and garlic, and sauté until fragrant. Remove the garlic.
  4. Turn the heat to low-medium and add the melt the butter in the frying pan. Add the tonguefish skin-side up (so that it cooks through) and fry.
  5. Once browned, flip it over with a spatula, add the white wine, and cover with a lid. Reduce the heat to low and steam-fry for about 7 minutes.
  6. Once cooked, sprinkle with parsley and serve.

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