Meunière sauce is an oil sauce of the national French cuisine, which perfectly reveals the charm of seafood and fish dishes. Three cooking methods: 1. With brown butter. 2. Fish oil. 3. Sauce for hot fish. The taste is obtained due to the special processing of the ingredients. Butter can be melted at room temperature, heated in a saucepan or in a frying pan on a piece of fish, but for the preparation of meniere sauce in haute cuisine, brown melted butter is used. I’ll cook flounder fillet with sauce.
What could be tastier than fish? For me, only if flounder. For some reason, many people do not like this fish too much, I think, because of the specific iodine taste. But since childhood, this fish has been a favorite delicacy in our family. And, of course, on the grill it is divinely delicious, white tender meat, wonderful aroma, crispy crust.