Hirame Meunière is a classic French preparation that elevates the flavor of hirame with a simple yet delicious brown butter sauce. To make this dish, you will need hirame fillets, all-purpose flour, butter, lemon juice, parsley, salt, and pepper. Start by seasoning the hirame fillets with salt and pepper, then lightly coat them in flour. In a large skillet, melt the butter over medium heat until it starts to brown. Add the hirame fillets to the skillet and cook for about 3-4 minutes per side, or until golden brown and cooked through. Remove the hirame fillets from the skillet and set aside. Add lemon juice and chopped parsley to the skillet, stirring to combine with the brown butter. Pour the sauce over the hirame fillets and serve immediately. The rich and nutty flavor of the brown butter sauce complements the delicate taste of hirame perfectly.
