Dish

Meunière

Meunière is typically made with sole, but other types of fish can be used as well. The fish is first dredged in flour and then pan-fried in butter until it is golden brown and crispy. The lemon and butter sauce is made by melting butter in a pan and then adding lemon juice, parsley, and capers. The sauce is then poured over the fish and served immediately. Meunière is a delicious and sophisticated dish that is sure to impress your guests.

European cuisine› Western European cuisine› French cuisine

Technique

Origins and history

Meunière originated in France and has been a popular dish in French cuisine for centuries. The name "meunière" means "miller's wife" in French, and it is said that the dish was named after the flour that the fish is dredged in before cooking. Meunière is often served in high-end French restaurants and is considered a classic dish of French cuisine.

Dietary considerations

Meunière is not suitable for those with a dairy allergy or intolerance. It is also high in fat and calories, so it should be enjoyed in moderation.

Variations

There are many variations of meunière, including meunière sauce, which is a sauce made with butter, lemon juice, and parsley. Some chefs also add capers or shallots to the sauce for extra flavor. Meunière can also be made with other types of fish, such as trout or salmon.

Presentation and garnishing

Meunière is typically served on a white plate with the fish in the center and the sauce poured over the top. It is often garnished with a sprig of parsley or a lemon wedge. The dish should be served hot and immediately after cooking.

Tips & Tricks

To ensure that the fish is crispy and golden brown, make sure that the pan is hot before adding the fish. Also, be sure to use fresh fish for the best flavor. Finally, be careful not to overcook the fish, as it can become dry and tough.

Side-dishes

Meunière is often served with a side of roasted vegetables, such as asparagus or green beans. It can also be served with a side of mashed potatoes or rice.