Meunière definitions
| Word backwards | erèinuem |
|---|---|
| Part of speech | Noun |
| Syllabic division | meu-ni-ère |
| Plural | The plural of the word meunière is meunières. |
| Total letters | 8 |
| Vogais (3) | e,u,i |
| Consonants (3) | m,n,r |
Meunière: A Classic French Culinary Technique
Meunière is a classic French culinary technique that involves dredging fish or poultry in flour before sautéing it in butter. This method creates a golden crust on the outside, while keeping the inside moist and tender. The dish is then finished with a simple pan sauce made from the cooking juices, butter, lemon juice, and parsley.
The Origins of Meunière
The term "meunière" is derived from the French word for miller, "meunier." This refers to the flour used in the dredging process, which gives the dish its characteristic crispy coating. Meunière preparations are believed to have originated in Normandy, a region known for its dairy products and seafood.
Popular Variations of Meunière
While the classic meunière sauce consists of butter, lemon juice, and parsley, there are many variations of this dish around the world. Some chefs may add capers or almonds for extra flavor, while others may swap out the lemon for other citrus fruits like orange or grapefruit. Regardless of the variation, the key components of a meunière dish remain the same.
Meunière in Modern Cuisine
In modern cuisine, meunière is often seen as a simple yet elegant preparation that lets the natural flavors of the fish or poultry shine through. This dish is a favorite among home cooks and professional chefs alike for its versatility and ease of preparation. Whether served with a side of roasted vegetables or a light salad, meunière is sure to impress diners with its timeless appeal.
Next time you're looking to elevate your cooking skills, consider trying your hand at a meunière preparation. With just a few simple ingredients and a bit of culinary know-how, you can create a delicious and satisfying dish that pays homage to the rich culinary traditions of French cuisine.
Meunière Examples
- I ordered the trout meunière at the French restaurant.
- The chef prepared the sole meunière with a lemon butter sauce.
- The classic dish, chicken meunière, was a hit at the dinner party.
- She learned how to make shrimp meunière from her grandmother's recipe.
- The meunière sauce on the halibut was perfectly seasoned.
- He sprinkled parsley on the meunière-style salmon before serving.
- The restaurant's specialty was Dover sole meunière.
- I enjoyed a delicious fillet of fish meunière while on vacation in Paris.
- The meunière-style skate wing was a popular menu item at the bistro.
- She cooked up a batch of veal scallopini meunière for the family dinner.