Fish Meuniere

[Recipe by Neil Perry]

4 fish fillets [200g each], skin off - [suggest John Dory]

clarified butter [melt 250g butter over a medium heat, then strain off and discard the milk solids]

1/2 cup milk

1 cup plain flour

Sea salt and freshly ground pepper

125g unsalted butter, cut into small cubes

2 lemons, quartered

2 tbsp chopped flat-leaf parsley

[Serves 4]

Place a large stainless steel or non-stick frying pan over a medium high heat and pour in enough clarified butter to cover the base of the pan. Heat the butter to hot.

Meanwhile dip the fish fillets in the milk, then the flour, and sprinkle with sea salt. Place the fish fillets in the hot pan and cook for about one minute. Turn and cook the fish for another minute.

Place a fish fillet on each of 4 plates, squeeze a little lemon juice over the fish, sprinkle with parsley and sea salt and give a good grind of pepper.

Add the unsalted butter to the pan over high heat. As the butter turns a nut-brown colour, spoon it over the fish. The butter, parsley and lemon juice will mingle to create the meuniere sauce. Serve immediately.

[Serve the fish with boiled new potatoes tossed in butter or olive oil, and peas]