What is meuniere style?
When a fish is cooked in the meunière style (meunière is French for “miller’s wife”), it gets nothing more than a dredging in flour, a brief turn in a hot skillet, and then a dousing with a pan sauce of butter and lemon and parsley.
What does meuniere mean in cooking?
miller’s wife
Meunière (UK: /ˌmɜːniˈɛər/, US: /ˌmʌni-/; French: [mønjɛːʁ]) is both a French sauce and a method of preparation, primarily for fish. The word itself means “miller’s wife” in French. A meunière sauce is a simple preparation—brown butter, chopped parsley, and lemon—and the name refers to its simple rustic nature.
Can you eat turbot fish skin?
Turbot is a European delicacy that is not only delicious but is a cinch to cook! The turbot chop is a great option for a personal serving that roasts perfectly by design. The skin peels away easily once cooked, leaving two moist fillets that easily slide off the bone.
What does the term á la meuniere mean?
cooking. : dusted lightly with flour and sautéed in butter sole á la meunière.
How long do I fry turbot for?
Season the turbot fillets with salt and pepper. Heat some olive oil in a pan and add the fillets flesh side down and fry for two minutes. Using a spatula, carefully flip over the fillets and fry with the skin side down for one minute.
What’s turbot taste like?
Like Halibut, Turbot (Scophthalmus maximus) is a highly prized species – often regarded as the best of the flatfish with great flavour and firm, white flesh. The texture is similar to halibut, but it has a slightly more pronounced ‘fishy’ taste, so requires little to enhance the flavour.
What is petrale sole fish?
Petrale sole is a right-eyed flounder (both eyes are on its right side), with an oval to round body. Its upper side is uniform light to dark brown, and its underside is white, sometimes with pink traces.
How big does a European turbot fish get?
The European turbot has an asymmetrical disk-shaped body, and has been known to grow up to 1 metre (39 inches) long and 55 pounds (25 kilograms) in weight. Fisheries. Turbot is highly prized as a food fish for its delicate flavour, and is also known as brat, breet, britt or butt. It is a valuable commercial species, acquired through aquaculture
What do you need to make fish a la Meuniere?
The preparation also works very nicely with shrimp, scallops, or even a whole trout. Besides the fish, you’ll need some flour, kosher salt, ground white pepper, butter, lemon juice, chopped fresh parsley, and a bit of milk.
What kind of fish is a turbot flatfish?
The turbot (Scophthalmus maximus) is a species of flatfish in the family Scophthalmidae.
How long do you cook a la Meuniere fillet?
Dredge it in the seasoned flour and shake off any excess. Gently place the floured fillet into the hot pan. Cook for 2 to 3 minutes or until there’s a nice golden-brown color, then carefully flip it over. Cook for another couple of minutes or until the other side is golden-brown, too.