Dover sole Meunière.
Welcome to the summary page for FabulousFusionFood's Cook's Guide entry for Meunière (à la) along with all the Meunière (à la) containing recipes presented on this site, with 1 recipes in total.
This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Meunière (à la) recipes added to this site.
These recipes, all contain Meunière (à la) as a major wild food ingredient.
à la Meunière is a method for cooking fish, typically whole trout or fillets of sole where the fish is coated in seasoned flour before being fried in butter. It is always accompanied by a Beurre noire sauce.
The name implies a simple rustic nature, in that to cook something à la meunière was originally to cook it by first dredging it in flour.
This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Meunière (à la) recipes added to this site.
These recipes, all contain Meunière (à la) as a major wild food ingredient.
à la Meunière is a method for cooking fish, typically whole trout or fillets of sole where the fish is coated in seasoned flour before being fried in butter. It is always accompanied by a Beurre noire sauce.
The name implies a simple rustic nature, in that to cook something à la meunière was originally to cook it by first dredging it in flour.
The alphabetical list of all Meunière (à la) recipes on this site follows, (limited to 100 recipes per page). There are 1 recipes in total:
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| Dover Sole á la Meuniere Origin: France |
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