meunière
Fish cooking style
Meunière is a French culinary term describing fish prepared by dredging in flour, pan-frying in butter, and serving with lemon juice, browned butter, and parsley: sole meunière, trout meunière.
The word means "miller's wife," referring to the flour coating.
The dish showcases delicate fish with a golden, nutty crust.
Foot's bottom surface
- troutFreshwater game fish
- filletBoneless meat portion
- dredgeUnderwater excavation apparatus
- flourMilled grain powder
pan-fried · sautéed · skillet · golden · crispy · delicate · cooking technique · pan sauce
Acidic yellow citrus
- parsleyCulinary herb for garnishing
- capersPranks or tangy buds
- almondinePrepared with slivered nuts
- wedgeTapered splitting tool
juice · zest · chopped · garnish · slices · tangy · acidic · fresh
Heated until amber-colored
- clarified butterFat with solids removed
- brownedCooked until darker
- nuttyEccentric or almond-flavored
- foamingProducing froth or bubbles
sizzling · melting · sautéing · emulsified · spooned · basting · fragrant · toasted
Cooking from France
- classicOf lasting excellence
- bistroInformal small restaurant
- continentalOf a continent
- gourmetConnoisseur of fine cuisine
refined · elegant · brasserie · Normandy · provincial · à la carte · fine dining · traditional
sole
Foot's bottom surface
flour · pan-fried · sautéed · skillet · golden · crispy · delicate · cooking technique · pan sauce · dusting
lemon
Acidic yellow citrus
wedge · juice · zest · chopped · garnish · slices · tangy · acidic · fresh · croutons
brown butter
Heated until amber-colored
- clarified butterFat with solids removed
- brownedCooked until darker
- nuttyEccentric or almond-flavored
foaming · sizzling · melting · sautéing · emulsified · spooned · basting · fragrant · toasted
French cuisine
Cooking from France
- classicOf lasting excellence
- bistroInformal small restaurant
- continentalOf a continent
gourmet · refined · elegant · brasserie · Normandy · provincial · à la carte · fine dining · traditional