Meunière sauce
Type | Sauce |
---|---|
Place of origin | France |
Main ingredients | Brown butter, chopped parsley, and lemon |
Meunière (
Preparation
Meunière sauce is a variation on a brown butter sauce.[2] While there is general agreement on the addition of parsley and lemon, some include ingredients such as Worcestershire sauce, red wine vinegar, or beef stock.[citation needed] Another common variation is to use pecans rather than almonds in an amandine.[4]
Fish meunière
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. In pan frying, oil or a combination of oil and butter is used—up to perhaps 2 cm deep. Deep frying is done in either a large fry pot or in a stand-alone deep fryer. The floured fish is completely submerged in the hot oil. The frying techniques result in a crisper texture, but the sauce will need to be made separately. The sautéed fish will have a softer skin by comparison, but allows for the possibility of creating the sauce à la minute after the fish has been removed by adding fresh butter, parsley, and lemon.[2][5]
Creole cuisine
Trout meunière and its variation Trout
See also
Notes
- ISBN 0-582-05383-8.
- ^ a b c Sokolov, Raymond A. (1976). The saucier's apprentice : a modern guide to classic French sauces for the home (1st ed.). New York: Knopf. .
- ^ OCLC 29464234.
- ^ National Marine Fisheries Service (1976). A Seafood Heritage: From the Rappahannock to the Rio Grande. Vol. 55. U.S. Government Printing Office. pp. 24–25.
- OCLC 742361767.