15 Minute White-fleshed Fish & Scallop Saute

Name: 15 Minute White-fleshed Fish & Scallop Saute
Yield: 2 servings
Cuisine: American
Ingredients: 2 filets Haddock, flounder, any white fish; 6 Scallops (whole); 1/2 clove Garlic; 1 to coat everything Cake flour; 2 tbsp Olive oil; 10 grams Butter; 2 tbsp White wine; 1 dash Salt and pepper; 1 pinch Krazy salt (optional); 2 slice Sliced lemon (optional)

cookpad.japan @cookpad_jp

I love fish meuniere from restaurants, and this is pretty close!! This sauce also tastes good with bread.

Step 5: Raise the heat to high to get a crispy texture. If you don't thoroughly cook off the alcohol from the white wine when making the sauce, it will become sour, so be careful! Recipe by Tekuyan

I love fish meuniere from restaurants, and this is pretty close!! This sauce also tastes good with bread.

Step 5: Raise the heat to high to get a crispy texture. If you don't thoroughly cook off the alcohol from the white wine when making the sauce, it will become sour, so be careful! Recipe by Tekuyan

cookpad.japan @cookpad_jp

I love fish meuniere from restaurants, and this is pretty close!! This sauce also tastes good with bread.

Step 5: Raise the heat to high to get a crispy texture. If you don't thoroughly cook off the alcohol from the white wine when making the sauce, it will become sour, so be careful! Recipe by Tekuyan

I love fish meuniere from restaurants, and this is pretty close!! This sauce also tastes good with bread.

Step 5: Raise the heat to high to get a crispy texture. If you don't thoroughly cook off the alcohol from the white wine when making the sauce, it will become sour, so be careful! Recipe by Tekuyan

Saved

Ingredients

2 servings

2filets Haddock, flounder, any white fish
6Scallops (whole)
1/2 cloveGarlic
1to coat everything Cake flour
2 tbspOlive oil
10 gramsButter
2 tbspWhite wine
1 dashSalt and pepper
1 pinchKrazy salt (optional)
2 sliceSliced lemon (optional)

Saved

Steps

1

Remove the smell of the fish by sprinkling with salt or sake. Remove the guts from the scallops. We will only be using the meat. Thinly slice the garlic.
2

Dry off the moisture from the fish and scallops with a paper towel. Coat with flour. Coat thinly!
3

Heat a frying pan and add the olive oil. Cook half of the garlic. Once fragrant, pan-fry the flour coated fish and scallops.
4

Cover with a lid and cook on low heat. Once one side has browned, flip them over. Cover with the lid again and continue cooking.
5

Once both sides have browned, remove the lid and turn the heat to high to evaporate the moisture. This will crisp the surfaces and create plump centers.
6

Serve Step 6 on a plate. Now let's make the sauce! Add the remaining garlic to the still hot frying pan. Cook well.
7

Once the garlic has cooked, add the butter and white wine. Season with salt and pepper until you think you added just a little too much.
8

Add the Krazy Salt to Step 8 at the same time as the salt and pepper for flavor.
9

Lower the heat to low and simmer. Bring it to a simmer as seen in the photo. Let it bubble until the alcohol has cooked off.
10

Note: If you cook the sauce for too long, it will start to evaporate, so only cook it until you feel like it's no longer sour and then it's done!
11

Use a spoon to scoop it out and pour it over the fish.
12

Since this is a sauce that goes well with lemon, optionally top with lemon slices. This will also add color to the dish.