Meunière

Meunière is a French culinary term that refers to both a sauce and a method of preparation, primarily used for fish. The term "meunière" means "miller's wife" in French, which alludes to the flour used in the preparation.

Preparation

The meunière method involves lightly dredging the fish in flour before cooking it in butter. The fish is typically seasoned with salt and pepper before being coated in flour. It is then sautéed in a pan with butter until it is golden brown and cooked through. The butter used in the cooking process often becomes browned, adding a nutty flavor to the dish.

Sauce

The meunière sauce is a simple yet flavorful sauce made from the pan drippings after the fish has been cooked. The basic components of the sauce include:

• Butter
• Lemon juice
• Parsley

After the fish is removed from the pan, additional butter is added and allowed to brown slightly. Fresh lemon juice is then added to the browned butter, followed by chopped parsley. The sauce is poured over the cooked fish before serving.

Common Fish Used

Several types of fish are commonly prepared using the meunière method, including:

• Sole
• Trout
• Halibut
• Cod

Variations

While the traditional meunière preparation is quite simple, there are several variations that can be made to the dish. Some recipes may include additional ingredients such as:

• Capers
• White wine
• Garlic

Related Pages

• French cuisine
• Sautéing
• Butter sauce
• Lemon juice
• Parsley

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