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.
The oil is melted slightly so that it only softens, rubbed with lemon juice and herbs. You can also add salt and pepper. This meniere is the most fatty, has a pronounced creamy taste. It can be put in the freezer before cooking.
I'll cook a fillet of flounder. The fillet should be thawed and rolled a little in flour. The fish can be any: cod; trout; sea bass...
Frozen flavored butter-sauce is spread in a frying pan. Melt it and spread the fish rolled in flour. It is necessary that the sauce is about 2 cm at the bottom of the pan and the fish is fried as in a deep-fry. It's fast for a couple of minutes on each side. The sauce is allowed to burn slightly.
We are serving. We put the fish on a plate. My side dish will be baked potato slices with bell pepper. Pour the remaining sauce from the fish pan over it.
With brown butter: As soon as it is possible to get the brown color of the main ingredient, lemon juice is poured into it until it has cooled down, and a small slice of fresh parsley is added. The most delicious is considered to be a heterogeneous seasoning with fresh grass, but you can kill everything in a blender. The greens are poured in at the last stage after the lemon juice has been poured, it should be mixed very carefully to achieve a delicate consistency.
Fish oil: In this case, they know in advance what the sauce is intended for. The fish is cut, rolled in flour and fried in sunflower oil. When turned over, frozen butter is placed on each piece. When it melts, it is carefully removed with a spoon and used to prepare the sauce in the future and to flavor seafood dishes. In this case, the taste of the seasoning changes, the shade of fish is clearly felt in it. It's very tasty!