Simple Fish Recipe - Fish à la Meunière • All that's Jas (2024)

FAQs

Simple Fish Recipe - Fish à la Meunière • All that's Jas? ›

Fish meunière

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.

Fish meunière

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.

Sauté or pan fry

Firm fish, such as cod or halibut, may also be cut into strips and stir fried. Heat 1/4-inch oil or butter in a nonstick skillet over medium to medium-high heat. Fish may be dipped in milk or beaten egg and then breaded. Cook fish 4 to 5 minutes per side (per inch of thickness) or until done.

borrowed from French, literally, "in the manner of a miller's wife"

meunière in American English

(məˈnjɛr ) adjective. designating fish prepared by being rolled in flour, etc., fried in butter, and sprinkled with lemon juice and chopped parsley. Word origin. Fr (à la) meunière, (in the style of) a miller's wife, fem.

Worcestershire sauce is a barbeque sauce that is traditionally made through a time consuming process that uses a number of ingredients including anchovies, a type of fish.

Most people don't know that Worcestershire sauce is a fermented condiment made from a base of vinegar and flavored with anchovies, molasses, tamarind, onion, garlic, and other seasonings. The flavor is savory and sweet with a distinct tang provided by the vinegar.

Worcestershire sauce is used directly as a condiment on steaks, hamburgers, and other finished dishes, and to flavour co*cktails such as the Bloody Mary and Caesar. It is also frequently used to augment recipes such as Welsh rarebit, Caesar salad, Oysters Kirkpatrick, and devilled eggs.

What is the tastiest way to cook fish? ›

If you have thin fillets, you can pan fry them in butter and lemon. Thicker fish, like salmon, you can bake in a hot oven. You can bread fish, baste with teriyaki sauce, blacken them. What is the secret of cooking fish so it's moist, tender, and tasty instead of dry?

Over-cooking fish might result in dry, tough meat that is unsuitable for consumption. To avoid this, do not cook it for too long or at a high temperature. Instead, cook on low heat until the meat flakes easily with a fork.

meunière in American English

(məˈnjɛr ) adjective. designating fish prepared by being rolled in flour, etc., fried in butter, and sprinkled with lemon juice and chopped parsley.

I recommend trying the simple “à la meunière” technique for cooking any type of fish filet. It simply means coating the fish in flour and basting it in hot butter in a frying pan during which time the butter turns “noisette” (browned).

Darne The darne, or steak, is a crosscut of a larger round fish such as salmon or hake, usually one to two inches thick. It is sold skin-on and contains a section of backbone. The bone helps retain moisture during cooking, so this cut is great for high-heat methods: broiling, grilling, pan-searing.

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.