Summer means light, fresh, vibrant. We have a great dish in line for you. A classic french dish made highlighted by Julia child. Fish a la meniure, a wonderful white fish lightly breaded and seared. Then served with parmesan orzo pasta, sautéed asparagus and our cajun lemon butter sauce! Video coming out soon! But in the meantime give us a like, follow, and subscribe!
YouTube: Cptexasfusion
Ingredients
Fish a la meniure
• 2 white fish filets
• Salt and pepper to taste
• 1 cup all purpose flour
• 3 tablespoon unsalted butter
Cajun lemon butter sauce
• 8 tablespoons cold unsalted butter, sliced
• 2 tbsp shallots chopped
• 2 garlic cloves, minced
• 1/3 cup red bell pepper
• 1/3 cup dry white wine
• 1tsp cajun seasoning
• 3 tablespoons fresh lemon juice
• Kosher salt and ground white pepper
Sautéed asparagus
• 1lb Asparagus
• EVOO
• Salt and pepper to taste
Orzo pasta
• 3 tablespoons unsalted butter
• 8 ounces orzo
• 16 ounces chicken stock
• Salt and pepper to taste
• ½ cup freshly grated parmesan cheese
• ¼ cup fresh parsley
Instructions
1. Take our white fish of any kind. Today we are using cod. Mix salt and pepper with flour and coat the fish on all sides. Next heat a pan and add in 3 tablespoons of butter and melt till brown.
2. Once brown add our fish and cook on each side for 3-4 minutes. Make sure to not overcook fish too fast so cook on medium high heat. Place fish on plate and set aside.
3. Now we are going to make our cajun lemon butter sauce. Add 3 tablespoons of butter into pan and melt. Then add our red bell peppers, shallots and garlic. Cook till translucent.
4. When the sauce is simmering add in our white wine and 1 tablespoons of butter at a time. Make sure to mix well and not rush the sauce to prevent it breaking.
5. As sauce is simmering the final steps are to add 1/2 lemon for juice, cajun seasoning, and a pinch of parsley.
6. To make our orzo pasta melt 3 tablespoons of butter into pot. Next add in our ozo pasta and mix till slightly brown. Once ready add in chicken stock, salt and pepper. Cook orzo till al-dente.
7. To finish our pasta we will add freshly grated parmesan and then a pinch of parsley. Delicious side dish!
8. Optional is to boil or steam asparagus. Cook it in water for about 5 minutes and shock with ice. Remove and place it in pan with EVOO. Add salt and pepper and serve!
Wine: bonpas luberon blanc
Location: Mainly within the Parc Regional du Luberon, which is equidistant from Avignon, Aix-en-Provence and Manosque. The average altitude of the vineyards is 300 metres above sea-level, and the grapes are harvested relatively late.
GRAPE VARIETALS
Grenache blanc, Vermentino, Clairette et Bourboulenc.
Nose: Fresh summer fruits, then opens with citrus and white flowers.
Finish: A fresh notes of white flowers. This wine is very harmonious, revealing good balance with roundness, and flavour that persists on the palate.
Food paring: White fish, oysters, shrimp.
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