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The term à la meunière translates literally as "in the style of the miller's wife". [n 1] It means that the dish, usually fish, is first dusted with flour and then cooked in butter. Anything cooked à la meunière is also generally sprinkled with lemon juice and chopped parsley. [2] The derivation is the late Latin molinarius (a miller). [3]
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.
Sole meunière, a favorite of legendary TV chef Julia Child, is a filet of sole served in lemon butter with boiled potatoes and green beans. Wild rice and green beans accompany Bistro’s canard ...
The Dover sole meunière and pomme mousseline Louis Vuitton. Priyanka Rajput/Business Insider. At $62 — and the most expensive item on the entrée menu — the sole felt like a splurge but, as ...
There are two primary ways to prepare the fish (most popularly, sole or trout). [3] One is by sautéing—first dredging the fish in seasoned flour (white flour or corn flour) and then cooking in a hot sauté pan with a small amount of clarified butter. The alternative method is to pan-fry or deep fry the floured fish.
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She described, via The New Yorker, a 1948 restaurant outing with Paulin Rouen, France (oysters, sole meunière, fromage blanc and a salad) as "the most important meal of [her] life."
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