Filé de Pirarucu à Belle Meunière
Pirarucu fillet (a large Amazonian fish) à Belle Meunière.
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.
The "à Belle Meunière" style, originating in France, was likely introduced to Brazil during periods of cultural exchange and the influence of French cuisine on Brazilian culinary traditions. The use of Pirarucu reflects the integration of local Amazonian ingredients with classic European cooking techniques.
Filé de Pirarucu à Belle Meunière represents a fusion of culinary traditions, highlighting Brazil's rich biodiversity and its openness to international influences. It is often seen as a sophisticated dish served in restaurants specializing in Brazilian or Amazonian cuisine.
Amazonian Cuisine
Pirarucu is a staple in the Amazon region, and its use in this dish showcases the importance of sustainable fishing practices and the preservation of local culinary traditions.
French Influence
The "à Belle Meunière" style demonstrates the historical influence of French cuisine on Brazilian gastronomy, particularly in fine dining establishments.
Celebratory Dish
This dish can be considered an elevated plate, often served during special occasions or when showcasing the unique ingredients of the Amazon rainforest.
This dish combines the delicate, slightly sweet flavor of Pirarucu with the rich, buttery, and savory flavors of the Belle Meunière sauce.
The Pirarucu fillet has a mild, clean taste that allows the flavors of the sauce to shine. The Belle Meunière sauce is characterized by its browned butter (beurre noisette), lemon juice, and chopped parsley, creating a nutty, tangy, and herbaceous complement to the fish. Sometimes capers and mushrooms are added for extra depth and complexity.
Sourcing Pirarucu
Ensure the Pirarucu is sustainably sourced. It is a large and slow-growing fish, so responsible fishing practices are crucial. Look for certified sustainable options.
Browning the Butter
Pay close attention to the butter while browning it for the sauce. You want a nutty aroma and golden-brown color, but avoid burning it. Keep the heat medium-low and stir constantly.
Cooking the Fish
Do not overcook the Pirarucu. It should be cooked until just opaque and flaky to avoid dryness. Sear it skin-side down first for a crispy texture if the skin is on.
Lemon Juice Timing
Add the lemon juice at the very end of cooking the sauce to preserve its bright and tangy flavor. Adding it too early can make the sauce bitter.
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