meuniere
Floured, then buttered
Meunière is a French culinary term for fish that's been dredged in flour, pan-fried in butter, and served with lemon juice and parsley: sole meunière, trout meunière.
The word means "miller's wife," referring to the flour coating.
The preparation is simple but classic, yielding a golden crust and nutty brown butter sauce.
Solid fat from cream
- brownedCooked until darker
- clarifiedMade understandable
- pan-friedCooked in shallow fat
- sautéedCooked quickly in fat
dredged · flour · skillet · golden · crispy · sizzling · basted · nutty
Acidic yellow citrus
- parsleyCulinary herb for garnishing
- capersPranks or tangy buds
- brown butterHeated until amber-colored
- almondinePrepared with slivered nuts
garnish · drizzled · tangy · zesty · acidic · fresh herbs · finishing · emulsified
Foot's bottom surface
- troutFreshwater game fish
- flounderStruggle awkwardly, or seafood
- halibutLarge edible flatfish
- snapperWarm-water food fish
tilapia · fillet · delicate · white fish · freshwater · flatfish · whole fish · deboned
Informal small restaurant
- brasserieInformal French restaurant
- EscoffierPioneering French culinary master
- classicalOf ancient Greece/Rome
- ParisianOf France's capital
provincial · cuisine · gastronomy · traditional · culinary · repertoire · technique
butter
Solid fat from cream
sautéed · dredged · flour · skillet · golden · crispy · sizzling · basted · nutty · foaming
lemon
Acidic yellow citrus
- parsleyCulinary herb for garnishing
- capersPranks or tangy buds
- brown butterHeated until amber-colored
almondine · garnish · drizzled · tangy · zesty · acidic · fresh herbs · finishing · emulsified
sole
Foot's bottom surface
snapper · tilapia · fillet · delicate · white fish · freshwater · flatfish · whole fish · deboned · skin-on
bistro
Informal small restaurant
- brasserieInformal French restaurant
- EscoffierPioneering French culinary master
- classicalOf ancient Greece/Rome
Parisian · provincial · cuisine · gastronomy · traditional · culinary · repertoire · technique
- French cuisinebaguette, croissant, coq au vin, crepe suzette, croissants
- fish cookingsmoked trout, trout almondine, smoked haddock, fried bass, baked cod
- Seafood Cookinggrilling, poaching, steaming, baking, broiling
- butterssalted butter, unsalted butter, whipped butter, clarified butter, compound butter