A dish celebrating the seafood of Hyrule. In particular, this dish highlights the various types of Porgy that can be found swimming in the waters of the Lanayru Sea, the Necluda Sea, and the Faron Sea. This dish is a variation of the Salmon Meunière that is a favorite of the Rito, but it uses the porgy as they are an easier catch along the eastern Hyrule coasts. The dinner tables of Lurelin Village are a common place to find this meal.
"Popular among residents of coastal regions, this juicy porgy is a delish dish."
This Meunière can be made with one of two sauces. If you look at the in-game picture, the sauce in the picture looks closer to a Beurre Blanc sauce than a Meunière sauce. Beurre Blanc is obviously not the traditional sauce for this dish, but it can be thickened so that it can be poured over the salmon in a manner that matches the in game picture. So, I have included a recipe for this sauce as well as a traditional Meunière sauce. Choose the route you would prefer to go with your sauce!
Ingredients
Porgy
4-6 porgy filets (or similar fish such as snapper, trout, or halibut)
½ to 1 cup of flour
2 - 4 tbsp ghee (or butter)
Salt and Pepper
In-Game Meunière Sauce
1 shallot, minced
Juice of 1 lemon (approximately ¼ cup)
¼ cup white wine
½ cup heavy cream
6 tbsp cold butter
Handful of parsley, chopped
¼ tsp salt
Traditional Meunière Sauce
4 tbsp butter
Juice of ½ lemon (approximately 2 tbsp)
Handful of parsley, chopped
Salt and pepper your fish filets. Add the flour into a bowl to dredge them. Dredge each filet in flour, shaking off the excess. Place a pan over medium heat and then add in 2 tbsp of ghee or butter. Once it has melted, lay on your fish filets. Cook them 4-5 minutes skin sided down first, then flip and cook for 2-3 minutes on the other side. If the pan gets too hot, turn the heat down a little. Cook the fish in batches if needed, adding in another 2 tbsp of ghee or butter before the second batch. Keep the fish warm on a baking sheet in a 200 degree Fahrenheit oven.
Once the fish is done, it’s time to make the sauce.
In-Game Meunière Sauce
Add the minced shallot, white wine, and lemon juice to a saucepan over medium heat. Whisk the contents together. Allow it to simmer for about 8-10 minutes until the wine and lemon juice thicken. Once they thicken, add the cream and whisk. Allow the mixture to come back to a simmer and then lower the heat to low. At this point, add the cold butter to the cream mixture one tablespoon at a time, whisking until each tablespoon of butter melts. Once all of the butter has been melted in, remove the sauce from the heat and add the salt. Whisk to fully combine and let the sauce sit off of the heat for a few minutes to finish thickening.
Traditional Meunière Sauce
If you would prefer to make a traditional Meunière sauce instead, add the butter to the pan that you used to cook the fish. If that pan is not exactly salvageable after cooking the fish, then add the 4 additional tablespoons of butter to a new pan over medium heat. Allow the butter to cook until it darkens or turns light brown and begins to smell nutty. At this point remove the pan from the heat, add in the lemon juice, and whisk them together.
Serve the fish filet topped with the meunière sauce and garnished with chopped parsley. I recommend serving with an herb salad and maybe some (Hylian) rice.
Learn more about Porgy Meuniere from Breath of the Wild at Zelda Dungeon.