Fish Meunière

Cut potatoes into pieces with sizes of the diameter of a banana. The optimal thickness is ¼ inch. Soak in water to remove starch. 

Finely chop parsley and dill. The preferred ratio is 3:1. 

Prepare two lemons: squeeze one for the juice and segment the other one. I strongly recommend using fresh lemon juice, instead of using ready-made products. The sauce might have an unpleasant sour smell if you use store-bought lemon juice.  

Add water and a pinch of salt into a pot and cook potatoes in boiling water. Be careful not to overcook them, or they will come apart. Drain water, then add a little bit of butter and salt on very low heat. Sprinkle chopped dill and set aside. 

Bring your fish fillet and coat fishes on both sides using flour. 

Add oil to a nonstick pan and cook fillets over medium heat. If your fish fillet has skin, then cook the skin side for about 80 percent, flip it over, and then finish the rest 20%. By doing so, the skin part will be crispy while the flesh remains juicy. 

Remove fish and add capers and diced lemons. Stir it for a minute, then add lemon juice and salt. Boil down lemon juice for another minute, turn off the heat, and add cold butter. Cold butter’s fat particles slowly, so mixing lemon juice and cold butter will most likely cause immersion. 

After lemon juice and butter are immersed, add chopped parsley and mix well.

Plate potatoes on the bottom, fillet, and top it with sauce. 

Serve and enjoy!