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With Spring Onion and Dill Potatoes

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Meunière sauce is traditionally a rustic brown butter and lemon sauce with chopped parsley. As basic as it sounds, its perfect for the delicate flavours of most types of fish. This recipe uses spring onion (scallion) instead of parsley, and the dill herb in the potatoes.

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Brigitte Chartier says:

Bless you my dear💜💜💜

Martin Brand says:

I'm Asian. It's rare to identify a Western culinary leaves the fish skin on. And I like this recipe. Sauce at bottom, so the crispy, crunchy skin isn't ruined. Tanks for your post!!

Handrin Naso says:

انت رائع احب طريقتك في الطبخ جدا انا سوريه واتابعك من النمسا

Nancy Keith Remling says:

What is wrong with me that I don’t like any fish or seafood? I’ve tried everything possible trying to like it with no success. I feel like a failure. 🥲🥲🥲

hardminder says:

You forgot only one thing….what fish is it?

bhanu dev says:

This fish meuniere is served with???🤔🤔🧐🧐

William Adolphe says:

Gorgeous video and recipe! Thank you!

Alix Na says:

simply excellent

Lisa Krieger says:

I'm from Alaska and eat salmon. I sure am going to enjoy making your recipe 🥰

Jer Brew says:

Really great recipes with a sometimes fun or very Zen-like presentation. Click, subscribe…thanks, chef!


Chef which fish u r using ?

Kartika Katty says:

I try and cook red snapper follow the way you do was delicious and the potato recipe too yummy, thanks for sharing

Leve Andra says:

Its superb way of ur art of cooking
Just like water colors in hand blush
Stay safe with blessing

utpal paul says:

Very nice and easy

utpal paul says:

Make more and simple recipe of your country

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