The miller is a cooking method originating in France, which combines two culinary techniques such as a breaded (nothing to do with the battered fish we are used to in Spain) and its sequel frying, the particularity of which is that it is carried out in a sauce whose main ingredient is butter. Quick to make, this recipe only requires a few ingredients: flour, butter, parsley (if desired), lemon and salt.
Out of gastronomic curiosity, and because I like to know the origin of things, I tell you that his name means “La molinera” in reference to its flour coating.
A very successful sauce
This type of preparation is applicable to most fish, being recommended to use them in fillets or, if they are whole, they are small, to facilitate the task of frying. It is generally prepared with sole, but other types of white fish are suitable, such as bass, or blue fish, which can be salmon, as is the case today, or even trout, which , although it is a fish that is not widely eaten here, works so well that it has its own “Truite Meunière” dish in some parts of the United States.
The millerAs you can see, it crosses borders, because it is such a simple recipe and it gives such good results, that even those who deny it will be happy to eat fish with it.
For the dough we will use the typical refined wheat flour, but if you are intolerant, rice flour or even corn flour is good for you. This thin layer of flour keeps the fish juiciness, but it will also help protect the meat while giving it a crispy crust.
For the sauce We will first make what is called “hazelnut” butter, a technique widely used in confectionery for financiers, for example, and which could be summed up as melt and toast the butter. There’s no need to panic with this step, just keep in mind to do it over low heat so it doesn’t burn, and it’ll be ready when it acquires a dark golden color. , like amber, and a smell reminiscent of toasted hazelnut. Now you also know where the butter comes from “noise”, truth? By incorporating, in addition, fish broth made simply by cooking bones and lemon juice, we will obtain a fresh, aromatic and tasty sauce.
As well this hazelnut butter could be substituted with clarified butter or ghee, which is nothing more than the liquid resulting from the heating of the butter and the elimination during the process of the impurities which float in the upper layer, since the resulting golden liquid better withstands prolonged exposure to heat without burning, which makes it very useful for frying. Then we would also add the rest of the ingredients and we would obtain a less aromatic sauce, devoid of the touch of dried fruits, but just as refreshing and a little more digestive.
Of accompaniement For this dish, if you need it, a few simple but effective boiled potatoes will do. Keep this magnificent French vinaigrette in your memory because it is not only valid to brighten up fish, but also for white pasta or vegetables.
How to make salmon miller
Salmon fillet, 200g x 2
Flour, 100 g + 2 tbsp
Lemon, 1/2 unit
Fish stock, 200ml
black pepper, c/s
lemon thyme or parsley, to taste
Salt the salmon loin and flour all sides until completely coated.
Melt the butter in the skillet over high heat and brown the salmon on both sides. We will leave it over high heat for a few minutes on each side, we can add a few drops of olive oil to the butter so that it does not burn so quickly.
Remove the salmon to a plate and remove some of the butter. In the rest, add a little flour and mix well. Then add the lemon juice and then the fish broth and mix well, stirring with a whisk. Season with salt and black pepper.
Finally, coat the salmon with meunière sauce and finish with a few sprigs of lemon thyme or parsley.
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