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.

Similar Posts