Mukeke au Beurre

From the shores of Lake Tanganyika to home kitchens around the world, Mukeke au Beurre is a lake-fish classic that celebrates crisp skin, moist flakes, and a gently enriched pan sauce. The preparation is straightforward and rooted in culinary crosscurrents: waterside grilling traditions meet a Francophone technique that finishes the fish with a glossy, aromatic glaze. The result respects the delicate nature of the fish while delivering restaurant-quality texture and a refined, homey flavor profile. Whether you’ve encountered mukeke at a lakeside market or discovered it through culinary curiosity, this method honors the fish’s subtle sweetness and lets it shine with minimal adornment.

Time and Yield

Serves: 2–3 | Prep: 10 minutes | Cook: 12 minutes | Rest: 3 minutes

Ingredients

• 2 whole mukeke, scaled and cleaned (about 900 g total)
• 4 tbsp unsalted butter, divided
• 1 medium lemon (zest and juice)
• 2 cloves garlic, finely minced
• 2 tbsp chopped parsley
• 1 tsp salt, or to taste
• 1/2 tsp freshly ground pepper
• 1 tbsp neutral oil (for the pan)
• 2 tbsp flour (optional, for a light dredge)

Step-by-Step Preparation

1. Dry and score: Pat the mukeke very dry with towels. Make two or three shallow diagonal slashes on each side to help heat penetrate and to encourage even seasoning.
2. Make the aromatic base: In a small bowl, combine 2 tbsp softened butter, the finely grated zest of the lemon, minced garlic, half the chopped parsley, salt, and pepper. Mix until you have a smooth, spreadable paste.
3. Season the fish: Rub the paste over and into the slashes of the mukeke, as well as inside the cavity. If you like a delicate crust, dust the outside lightly with flour, shaking off any excess.
4. Preheat the pan: Set a large heavy skillet over medium-high heat and add the oil. When the surface looks shimmering, you’re ready to sear.
5. Sear: Lay the mukeke into the pan. Let it sizzle undisturbed until the underside turns golden and releases easily. Carefully flip and continue cooking until the flesh is opaque to the bone and flakes at the thickest part.
6. Beurre finish: Lower the heat to medium. Add the remaining 2 tbsp butter to the pan; as it melts, baste the mukeke repeatedly with the foaming fat. Squeeze in the juice of the lemon and swirl to form a quick pan sauce. Scatter in the remaining parsley and a final pinch of pepper.
7. Rest and serve: Transfer the mukeke to a warm platter, spoon the sauce over the top, and let it rest briefly so the juices settle before serving.

How to Serve

Bring the fish to the table whole so guests can admire the bronzed skin, then portion gently along the backbone to keep the flakes intact. A simple side of steamed rice, sautéed greens, roasted potatoes, or fried plantains will complement the rich pan juices. Offer citrus wedges and a crisp, mineral white wine or chilled light lager to refresh the palate between bites.

Chef’s Tips and Substitutions

• Heat control: A properly preheated pan ensures crisp skin without tearing. If the fish clings when you try to flip, give it another moment.
• Crust or no crust: The light veil of flour adds texture and helps the sauce cling. Skip the flour if you prefer a purely skin-on sear.
• Fat choice: Use a neutral high-heat medium for searing; the oil protects delicate dairy solids during the initial sear, and the finishing swirl of butter adds gloss and aroma.
• Seasoning: Adjust salt and pepper to taste right before serving; flavors bloom quickly in the warm sauce.

Storage

Leftovers can be refrigerated in a shallow, covered container. Reheat gently in a low oven or on the stovetop just until warmed through, taking care not to overcook the delicate flesh.