Halibut Meunière
20 min
Average: 3.5 (19 votes)

Halibut Meunière with Preserved Lemon Sauce

Preserved lemon – less tart than fresh ones but with a more concentrated lemon flavor – infuses the simple butter sauce served with these delicate halibut fillets.

Ingredients For

  • Sarrasin
    Buckwheat flour from Brittany PGI
  • x 4
  • Sel de Guérande
    Fleur de sel de Guérande sea salt PGI
  • Butter
    Charentes-Poitou Butter PDO
  • 1 wedge
  • 1 bouquet



Put the flour on a large shallow plate. Season both sides of the fish fillets with salt and pepper. Dredge the fish in the flour and shake off the excess


Heat the clarified butter in a 12-inch nonstick skillet over medium-high heat until bubbling. Put the fish fillets in the pan and cook until just done, 2 to 3 minutes per side.


Add the unsalted butter to the skillet over medium heat and let melt, about 1 minute. Stir in the preserved lemon and remove from the heat.


Arrange the fish on a warm serving platter. Top with the parsley. Pour the preserved lemon butter evenly over the fillets. Serve immediately.

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