Peixe à Belle Meunière
Fish à Belle Meunière, a classic preparation where the fish fillet is dredged in flour and sautéed in butter, then served with a sauce made from butter, lemon juice, parsley, and capers.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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The term 'Meunière' refers to the miller's wife, and historically described dishes prepared simply with flour and butter, similar to how a miller's wife would cook. This style of cooking became popular in French cuisine in the 19th century, reflecting a desire for simpler, more accessible dishes after the elaborate preparations of haute cuisine.
Peixe à Belle Meunière represents a classic example of French culinary simplicity and elegance, emphasizing fresh, high-quality ingredients and skillful technique.
French Bistro Staple
This dish is a common fixture on the menus of traditional French bistros, representing a familiar and comforting option.
Simplicity and Elegance
Despite its simplicity, the dish is considered elegant due to the focus on using fresh, quality ingredients and executing the technique flawlessly.
Home Cooking Inspiration
The straightforward preparation makes it a popular dish for home cooks looking to recreate classic French flavors.
Peixe à Belle Meunière showcases a harmonious blend of delicate fish flavor, rich buttery notes, and bright citrusy accents.
The primary flavors are the delicate, flaky taste of the fish itself, enhanced by the nutty, browned butter. Lemon juice provides a crucial element of acidity, cutting through the richness of the butter and adding brightness. Parsley contributes a fresh, herbaceous aroma and flavor, while capers introduce a salty, briny pop that complements the other flavors.
Fish Selection
Choose a mild, flaky white fish fillet such as sole, flounder, cod, or snapper. Ensure the fish is fresh and dry before dredging it in flour.
Butter Browning
The butter should be browned to a hazelnut color to develop a rich, nutty flavor. Be careful not to burn it.
Even Dredging
Dredge the fish lightly and evenly in flour, shaking off any excess. This helps the fish brown evenly and prevents a gummy texture.
Temperature Control
Maintain a medium-high heat to ensure the fish cooks quickly and browns properly without burning the butter.
Lemon Juice Timing
Add the lemon juice at the end to preserve its brightness and prevent it from becoming bitter.
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