Poisson Citron

 An amazing flavour from such a fantastic traditional way to serve a fine fillet of fish! One of my favorites.

Poisson Citron

Rosemary Lemon Fish

The Recipe!

One 6 oz filet of a fine white type such as flounder, yellow tail, lemon sole etc per person.

1 LB of sea scallops

Flour

3 lemons

2-3 generous teaspoons of fresh chopped rosemary

At least 8 tablespoons of butter

Sea salt and fresh cracked pepper

Rinse fillets and dredge in flour. You may season 1 cup of flour with one teaspoon of salt and a few grinds of the pepper mill for dredging.

Chop rosemary finely and add 1 teaspoon to 3 tablesppons of butter and juice of 1/2 of a lemon in a pan at low to medium heat. Cook fish for about 3 minutes, or until slightly browned. If you did not season your flour, add a pinch of salt to the fillets with fresh pepper before flipping. Cook another 3 minutes, or until fish flakes easily. Add a 1/2 teaspoon of  lemon zest before removing from pan.

Place cooked fish in a platter that is warmed in the oven at 220 degrees to keep warm while you cook the remainder.

Repeat for remainder of fish, adding butter, lemon and rosemary and zest each time.

When all of the fish is cooked, add 4 more tablespoons of butter to the pan with juice of one lemon and one tablespoon of lemon zest, scrapping the pan with a spatula for all of the rustic tasty tidbits to incorporate in the sauce, whisk well and pour on fish when placed on individual dishes. Serve immediately.
Enjoy!