Camden New Journal - Reciepe for White fish buerre noir By Clare Latimer

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The Review - FOOD AND DRINK - Cooking with CLARE
Published: 1st August 2008

Clare Latimer's recipe for
White fish buerre noir

White fish buerre noir
In Jack Hawkins’ day it was perfectly acceptable to eat skate but if I were to suggest this today I would get a groaning bag of post.
I suggest megrim but if you either ask your fishmonger or go to www. fishonline.org where you can identify the fish that is least in danger of being over fished.

Ingredients
Serves 2
50g butter
2 megrim, head and tail removed and filleted
Juice of 1 lemon
1 tbsp white wine
vinegar
1 tbsp capers
Salt and freshly ground black pepper
1 handful fresh parsley, chopped finely

Method
Put the butter into a large frying pan and when it has melted add the megrim fillets and cook over a low heat on each side for two to three minutes or until cooked.
Remove and keep warm. Turn up the heat and when the butter has just started to brown, add the lemon juice, vinegar, capers and seasoning. Toss around and then add the parsley.
Put the fish fillets onto plates and then pour over the sauce and serve.

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