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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.
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.
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.
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 ...
You don’t want to go to a restaurant and see people at the door who don’t smile, don’t say, ‘Hi.’ Right away your experience is going to be bad,” Cohen said.
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 ...
Pages for logged out editors learn more. Contributions; Talk; Meuniere
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."