ICCA Dubai: Fish a La Meunière

ICCA Dubai: Fish a La Meunière

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Learn from some of the top teaching chefs in the world in the ICCA Dubai's exclusive masterclass. Taking you through some of their intermediate dishes from their professional diplomas, these episodes are packed with useful cooking tips and techniques. In this episode Chef Edward Clegg demonstrates how to make his a restaurant grade fish a la Meunière with lemon butter sauce. You will also learn how to expertly plate this dish for a beautiful presentation. This recipe makes an excellent dinner dish when looking to elevate your home cooking. About Chef Edward Clegg: Chef Edward Clegg has been in the culinary profession for 25 years, working with some of the world’s top chefs in the UK and South Africa. As an advocate of innovation and technology in the culinary industry, Edward has specialised in molecular gastronomy and fine dining. He is also actively involved in the avant-garde food movement. When it comes to food Edward has a passion that is second to none. He lives for food and works to attain nothing less than perfection. After years of industry experience, training has now become his career path and he has joined ICCA Dubai, passing on a great deal of knowledge to the younger generations.

Fish a La Meunière with Lemon Butter Sauce


  • 200g of fish fillets
  • Salt and white pepper (for the fish, as required)
  • 2 tbsp lemon juice (for the fish)
  • Flour (for dusting)
  • 4 tbsp clarified butter
  • 2 tbsp lemon juice
  • ½ tbsp onion
  • 1/4 tbsp garlic
  • 1 tbsp parsley
  • 1 tbsp water

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