Meuniere, a la

A la Meuniere (ah lah moo-nee-yair) is a French term for cooking fish in butter. It is usually cooked in the following way: the fish is coated with seasoned flour, then fried in butter until it is a golden brown. The fish is removed from the pan and transferred to a warmed serving dish. The frying-pan is wiped clean and clarified butter is added. It is fried until it turns a light brown. While the butter is still foaming, chopped herbs and lemon juice may be added. The butter is then poured over the fish and it is served immediately.

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