MeuniÃ¨re (UK: or US: ; French [mÃ¸njÉËÊ]) refers to both a sauce and a method of preparation, primarily for fish. The word itself means "miller's wife". Thus to cook something Ã la meuniÃ¨re was to cook it by first dredging it in flour. A meuniÃ¨re sauce is a simple preparationâ"brown butter, chopped parsley, and lemonâ"and the name refers to its unelaborate rustic nature.
Sauteed Sole Fish With Lemon Butter Sauce : NYC Cuisine - Subscribe Now: http://www.youtube.com/subscription_center?add_user=Cookingguide Watch More: http://www.youtube.com/Cookingguide There are few dishes greater for a fish lover than sauteed...
There are two primary ways to prepare the fish (most popularly, sole or trout). One is by sautÃ©ingâ"first dredging the fish in seasoned flour (white flour or corn flour) and then cooking in a hot sautÃ© pan with a small amount of clarified butter. The alternative method is to pan-fry or deep fry the floured fish. In pan frying, oil or a combination of oil and butter is usedâ"up to perhaps 2Â cm deep. Deep frying is done in either a large fry pot or in a stand-alone deep fryer. The floured fish is completely submerged in the hot oil. The frying techniques result in a crisper texture, but the sauce will need to be made separately. The sautÃ©ed fish will have a softer skin by comparison, but allows for the possibility of creating the sauce Ã la minute after the fish has been removed by adding fresh butter, parsley, and lemon.
MeuniÃ¨re sauce is a variation on a brown butter sauce. While there is general agreement on the addition of parsley and lemon, some chefs have been known to include ingredients such as Worcestershire sauce, red wine vinegar, or beef stock. Another common variation is to use pecans rather than almonds in an amandine.
Trout meuniÃ¨re and its variation Trout amandine (speckled seatrout crusted in almonds, traditionally served with a meuniÃ¨re sauce) are bedrock dishes of New Orleans Creole cuisine. The abundance of seafood from the nearby Gulf of Mexico makes the simplicity of the meuniÃ¨re style appropriate. Galatoire's claims to sell more Trout meuniÃ¨re amandine than any other dish. Soft-shell crab and redfish are also often available Ã la meuniÃ¨re. Oysters en brochette are typically served with a meuniere sauce.
- Sole meuniÃ¨re