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Sole meunière (or sole à la meunière) is a classic French fish dish consisting of sole, floured and fried, and served with hot melted butter, lemon juice and parsley. Many recipes specify Dover sole , but the technique can be used with other similar flatfish.
The word sole in English, French, and Italian comes from its resemblance to a sandal, Latin solea. [2] [3] In other languages, it is named for the tongue, e.g. Greek glóssa (γλώσσα), German Seezunge, Dutch zeetong or tong or the smaller and popular sliptong (young sole), Hungarian nyelvhal, Spanish lenguado, Cantonese lung lei (龍脷, 'dragon tongue'), Arabic lisan Ath-thawr ...
Gairaigo are Japanese words originating from, or based on, foreign-language, generally Western, terms.These include wasei-eigo (Japanese pseudo-anglicisms).Many of these loanwords derive from Portuguese, due to Portugal's early role in Japanese-Western interaction; Dutch, due to the Netherlands' relationship with Japan amidst the isolationist policy of sakoku during the Edo period; and from ...
Years later, I discovered that Julia Child had a similar moment eating sole meunière — or sole in butter sauce — also in Normandy, and that’s when she decided to learn all about French cooking.
Trout Meunière Antoni drew inspiration from cooking great Julia Child with his Trout Meunière, a flavorfully rich dish that swaps sole for trout (a nod to New Orleans) for a twist on Sole Meunière.
French food can intimidate American restaurant-goers. But at Bistro 55 in North Augusta, the legendary quality of French cuisine doesn’t require formalwear. ... Sole meunière, a favorite of ...
Japanese dish of seafood or vegetables that have been battered and deep fried. Whitebait fritter: Whitebait is a collective term for the small fry of fish. These are tender and edible, and can be regarded as a delicacy. The entire fish is eaten including head, fins and gut.
' miller's wife ' [2]) is both a French sauce and a method of preparation, primarily for fish, consisting of brown butter, chopped parsley, and lemon. The name suggests a simple rustic nature, i.e. that to cook something à la meunière was originally to cook it by first dredging it in flour. [3]