Ha, remember the other day when I talked about courage and dismembering a monster Northern Pike? Well, that can only lead to some delicious cooking with one of my favorite ingredients. Butter!
Now I have been talkingt about Julia a lot and the fact that I could smell the buttersauce in the movie Julie and Julia in my head. (weird but true). I think I also mentioned that as a Teenager I spent my summers working at a Trout Farm with Restaurant and hotel. Oh what wonderful memories despite long hours of hard work. I wouldnt miss that experience for the world.
So Julia’s Sole Meuniere and my Trout Farm days have two very important things in common. Meuniere in French pretty much translates into “Muellerin Art” or the “Millers Wife’s way, and usually describes delicate fresh water fish like Trout or Sole or any other delicate flaked fish, lightly drenched in flour and then traditionally pan fried in clarified butter. Trout Muellerin or Almandine, with Almond slivers in the butter, where two of the most popular dishes at the Restaurant, both including Clarified butter. CB is the most amazing unique culinary smell and any chef can smell it from a mile away. Its richness and sweetness will crawl into your nostrils and remain there until you relief yourself from that sweet torture by having a spoonful of this golden yumminess in your mouth. But the golden butter fairytale doesn’t end here. The preparation of the fish is only one half of it.
Going back to the beginning of this post and the big Northern pike. After cutting this beauty into filets trying to avoid the Y bones, the filets were patted dry, lightly drenched in flour and generously salted.
First you heat a good amount of clarified butter in a heavy pan big enough to hold your filet(s) so they are not crowded. The bottom of the pan should be fully covered so that the filet can swim in it without sticking to the bottom. Pan fry each fillet for 3-4 minutes on each side until they are golden brown. Carefully lift them out of the pan onto a warming plate so the filet can rest. Inhale that wonderful smell.
I will however create another post just about clarified butter. It is very simple to make and I will also talk about traditionally clarified butter and Ghee.
After taking the filet out of the pan you add more butter. Real butter this time and very cold. The cold butter and hot clarified butter will react when the lactose in the real butter bounces around in the hot clarified butter. Then you add a TBS of fresh lemon juice, if you find them, use Meyer lemons. The acidity will somewhat act as an imulsifier giving the butter sauce a silky texture. Then add 1 TBS of capers. Voila Browned butter for your Pike Meuniere. Ladle all of that golden goodness over your filet and close your eyes when you take your first bite. It will be a revalation to your taste buds and you wonder how you ever lived without it. (seriously, it is better than sex). So next time someone offers you the opportunity to go ice fishing. Think fish in clarified butter sauce and brave that cold. It will be worth it.
