Fillets of Lake Fish with Raw Sorrel Butter

Name: Fillets of Lake Fish with Raw Sorrel Butter (Filets de Poissons de Lac au Beurre d’Oseille Crue)
Yield: 6 servings
Cuisine: French
Ingredients: Clarified butter as needed, approximately ½ cup; ¼ pound fresh sorrel leaves, finely chopped; ½ cup butter at room temperature; Salt; 3 tablespoons all-purpose flour; Pepper from the mill; 12 fillets of lake fish

Filets de Poissons de Lac au Beurre d’Oseille Crue

Preparation info

6
servings

Difficulty
Easy

Appears in

Savoie

By Madeleine Kamman

Published 1989

About

If you enjoy the crisp skin, do not skin the fillets; if you would rather avoid their fat content, do skin them. Use pike, whitefish, catfish, or trout of any species.

Ingredients

12 fillets of lake fish
3 tablespoons all-purpose flour
Salt
Pepper

Europe
France
Fish course
Pescatarian
Mediterranean
Savoie
August

Method

Coat the fillets in flour seasoned with salt and pepper. Fry them golden on both sides in clarified butter.

Using a fork or the tip of a chef’s knife, mix the room temperature butter with the raw sorrel. Add salt and pepper. Spread half the sorrel butter on the bottom of a warm platter; add the fillets and decorate the top of the fillets with the remainder of the sorrel butter.