For example, you might order a sole meunière at a restaurant The term also can be used as an adjective to describe something that is served with this type of sauce. The term meunière can be used to describe other foods besides fish (such as chicken or steak), but it most commonly refers to a filet of sole. When the fish has finished cooking, pour the browned butter over the top of it. Dredge each piece of fish in flour, shake off excess flour, and fry the fish. Remove the butter from the pan and set it aside. To make sauce meunière, first, melt butter in a frying pan and cook it until browned. Meunière is a cooking and garnishing technique. You will end up with a nice light brown sauce at the bottom of your pan which makes a wonderful accompaniment for boiled potatoes or steamed asparagus spears. Be sure to use freshly squeezed lemons for the best results. One important note here: do not use fresh lemon juice from the bottle for this recipe as it makes a very bitter sauce. Once you have browned the fish, you will pour off most of the butter and let it cool a bit before deglazing the pan with lemon juice and adding additional butter to finish cooking the fish. The fish should be completely covered with the flour mixture and any excess shaken off before you put it into the pan. I like to do this on a piece of wax paper. The first step is to dredge the sole in flour, salt, and pepper. This dish is fairly simple to make but it is not something you want to rush through. The finished dish is sprinkled with lemon juice and garnished with parsley and toasted almonds. The fish is then turned over and cooked on the other side. It consists of sole filets which are lightly sautéed in butter, sprinkled with flour, and cooked over low heat until golden. Sole Meuniere is one of the best-known French fish dishes.
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