Haddock Meunière with Green Beans
Flour-dusted haddock in nut-brown butter with capers and lemon. Four ingredients doing something far above their pay grade.
- Total
- 35 min
- Prep
- 10 min
- Cook
- 25 min
- Serves
- 4
Ingredients
For 4 servings
- haddock fillet20 oz
- potatoes28 oz
- green beans10 oz
- butter6 tbsp
- all-purpose flour8 tbsp
- capers4 tsp
- lemon1¼ piece
- garlic8 clove
- fresh parsley12 sprig
- olive oil2 tbsp
- salt1 tsp
You'll need
pot · skillet · bowl
Method
Boil potatoes in salted water until tender, 18 minutes. Drain and keep warm.
19 min · boil
Fry green beans with sliced garlic in oil until blistered, 6 minutes.
7 min · saute
Pat haddock very dry, salt it, and dust both sides with flour.
4 min · prep
Fry in oil 3 minutes per side until golden. Move to warm plates.
7 min · fry
Wipe the pan, melt butter and cook until it foams and smells of nuts.
3 min · saute
Kill the heat, add capers, lemon juice and parsley — it will spit.
2 min · prep
Pour the brown butter straight over the fish and serve at once.
2 min · rest
Serving suggestion
Watch the butter closely — it goes from nut-brown to burnt in about twenty seconds.