De raie à la vapeur



  • 4 flounders 
  • 50 gr. (0,11 lbs) butter
  • 1 tablespoon of oil
  • 40 gr.(0,088 lbs) salted butter
  • 1 tablespoon of capers
  • 1/2 bunch of parsley
  • 1/2 teaspoon of black pepper
  • 1 teaspoon salt


Clean and decapitate the fish. Salt, pepper and dredge in flour. Put the oil in the pan and melt the butter in it. When the butter is melted and the oil is hot, add the fish and fry for 5 minutes, turning it until golden on both sides. Transfer the fried fish to a serving plate and keep warm.

In another pan, melt the butter and add a pinch of salt to it, add the capers, lemon juice and chopped parsley, mix them together and cook a little. Spread the mixture you prepared on the fish and serve hot with Potato Gratine.

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