Fusion Recipe: 🐟 Merluza a la Meunière con Pebre 🌶️

🐟 Merluza a la Meunière con Pebre 🌶️

This dish features Chilean hake (Merluza), a flaky white fish abundant in the Pacific, prepared using the refined à la meunière method—pan-fried until crispy, then finished with a foaming brown butter sauce. This rich, nutty Belgian/French technique is sharply contrasted and brightened by the accompanying Pebre, a vibrant Chilean salsa of tomato, onion, cilantro, and ají.¹ The result is a perfect balance of richness and freshness.

Ingredients

Component	Belgian/French Ingredient	Chilean Ingredient	Quantity
Fish	All-purpose flour (for dredging)	Merluza (Hake) fillets	4 fillets (6 oz each)
Meunière	Unsalted Butter, Fresh Parsley, Lemon	Salt, Black Pepper	4 tbsp butter, 1 lemon
Pebre	-	Ají Amarillo paste or fresh Ají Cacho de Cabra, Tomatoes, Red Onion, Cilantro	2 medium tomatoes, 1/2 red onion, 1/2 cup cilantro
Serving	Belgian Frites or Steamed Potatoes	-	Optional

Instructions & Method

1. Prepare the Pebre (The Chilean Salsa)

1. Finely dice the tomatoes (remove seeds if desired) and red onion.
2. Finely chop the cilantro.
3. In a bowl, combine the tomatoes, red onion, and cilantro. Add a spoonful of ají amarillo paste (or finely minced fresh ají to your heat preference).
4. Season generously with salt and pepper. Add a splash of white wine vinegar and a drizzle of olive oil. Mix well. Tip: The Pebre is best if made at least 30 minutes ahead to allow the flavours to meld.

2. Prepare and Cook the Merluza

1. Pat the merluza fillets very dry with paper towels. Season both sides with salt and pepper.
2. Place about 1/4 cup of flour on a shallow plate. Lightly dredge the fillets in the flour, shaking off all excess flour.
3. In a large non-stick skillet, melt 1 tablespoon of the butter and 1 tablespoon of olive oil over medium-high heat.
4. Once the butter foams, place the fish in the pan (in batches if necessary to avoid overcrowding). Cook for 3-4 minutes per side until golden brown and cooked through. Remove the fish and set aside on a plate.

3. Make the Meunière Sauce

1. Return the pan to medium heat. Add the remaining 3 tablespoons of butter. Let the butter melt and cook until it turns a light nutty brown colour and smells fragrant (beurre noisette). Watch carefully to prevent burning!
2. Remove the pan from the heat. Squeeze the juice of half a lemon into the browned butter. It will foam violently—this is normal.
3. Stir in 2 tablespoons of freshly chopped parsley. Season the sauce lightly with salt and pepper.

4. Plate and Serve

1. Drizzle a spoonful of the meunière sauce over each cooked merluza fillet.
2. Serve immediately with a generous spoonful of the fresh Pebre salsa on top or alongside.
3. Traditionally served with steamed potatoes or crispy Belgian Frites.

Tips for Success

• Dry Fish is Key: Ensure the merluza fillets are very dry before flouring; this is essential for achieving a perfect, crispy crust.
• Watch the Butter: The difference between perfect beurre noisette and burnt butter is seconds. Once you see the brown flecks forming and smell a nutty aroma, take it off the heat immediately.
• The Contrast: The magic of this dish is the contrast between the rich, warm, and nutty meunière sauce and the cool, acidic, and spicy Pebre. Don't be shy with the salsa!