Recipe: Pan-fried Tacaud Fillets Meunière

*Tacaud fits exactly with my approach to sustainable fishing.
It is a fish with very fine flesh, inexpensive, and whose resource is not overexploited.
The only small issue is that its flesh is delicate, but I will explain to you how to achieve good final results.

1- In a pan pour a little olive oil and a little butter, when hot add your Paris mushroom slices, salt and pepper, then when they have taken color remove from heat and cover your pan.

2- Then in a pan (non-stick or other)
pour 2 tablespoons of olive oil, lightly pass your fillets in flour then when the oil begins to smoke place them carefully, salt, let them "mark" 1 minute, flip them, cover your pan and turn off your heat
this way your fillets will not fall apart.

3- Turn the heat back on under your mushrooms, arrange your fillets on hot plates, arrange your mushrooms on top, reheat a little butter in your pan by adding a few drops of lemon, coat your fillets with it then add your crushed flat parsley and ginger dice, this same ginger will give this little pep's essential to the success of this dish.