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Sole Meunière
(or ) is a classic French fish dish consisting of sole - floured and fried - and served with hot melted butter, lemon juice, and parsley. Many recipes specify Dover sole, but the technique can be used with other similar flatfish. Etymology and background The term translates literally as "in the style of the miller's wife". It means that the dish, usually fish, is first dusted with flour and then cooked in butter. Anything cooked ''à la meunière'' is also generally sprinkled with lemon juice and chopped parsley. The derivation is the late Latin ''molinarius'' (a miller). Composition The dish named has varied over the years. In his 1846 cookery book ''The Gastronomic Regenerator'', Alexis Soyer leaves the skin on the fish and rubs salt and chopped onions into it, before grilling it whole and, once cooked, adding a sauce of melted butter with lemon juice and cayenne pepper. The method most widely used today is similar to that given by Auguste Escoffier in 1907: the dark ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sole (fish)
Sole is a fish belonging to several families. Generally speaking, they are members of the family Soleidae, but, outside Europe, the name ''sole'' is also applied to various other similar flatfish, especially other members of the sole suborder Soleoidei as well as members of the flounder family. In European cookery, there are several species which may be considered ''true soles'', but the common or Dover sole '' Solea solea'', often simply called ''the sole'', is the most esteemed and most widely available. Etymology of the word The word ''sole'' in English, French, and Italian comes from its resemblance to a sandal, Latin . In other languages, it is named for the tongue, e.g. Greek (), German , Dutch or or the smaller and popular (young sole), Hungarian , Spanish , Cantonese (, 'dragon tongue'), Arabic () (for the common sole) meaning 'the tongue of ox' in Qosbawi accent, Turkish . A partial list of common names for species referred to as sole include: *In the ''sole' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Clarified Butter
Clarified butter is butter from which all milk solids have been removed. The result is a clear, yellow butter that can be heated to higher temperatures before burning. Typically, it is produced by melting butter and allowing the components to separate by density. The water evaporates, some solids (i.e. whey proteins) float to the surface and are skimmed off, and the remainder of the milk solids (casein) sink to the bottom and are left behind when the butterfat on top is poured off. It can also be separated with a separatory funnel or a gravy fat separator. This butterfat is the clarified butter. Commercial methods of production also include direct evaporation, but may also be accomplished by decantation and centrifugation followed by vacuum drying; or direct from cream by breaking the emulsion followed by centrifugation. Properties Clarified butter has a higher smoke point () than regular butter (), and is therefore preferred in some cooking applications, such as sautéi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fish Dishes
A fish (: fish or fishes) is an aquatic, anamniotic, gill-bearing vertebrate animal with swimming fins and a hard skull, but lacking limbs with digits. Fish can be grouped into the more basal jawless fish and the more common jawed fish, the latter including all living cartilaginous and bony fish, as well as the extinct placoderms and acanthodians. In a break to the long tradition of grouping all fish into a single class (Pisces), modern phylogenetics views fish as a paraphyletic group. Most fish are cold-blooded, their body temperature varying with the surrounding water, though some large active swimmers like white shark and tuna can hold a higher core temperature. Many fish can communicate acoustically with each other, such as during courtship displays. The study of fish is known as ichthyology. The earliest fish appeared during the Cambrian as small filter feeders; they continued to evolve through the Paleozoic, diversifying into many forms. The earliest fish w ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Meunière Sauce
Meunière (, , ; See also on Wiktionary.) is both a French sauce and a method of preparation, primarily for fish, consisting of brown butter, chopped parsley, and lemon. The name suggests a simple rustic nature, i.e. that to cook something was originally to cook it by first dredging it in flour. Preparation Meunière sauce is a variation on a brown butter sauce. While there is general agreement on the addition of parsley and lemon, some include ingredients such as Worcestershire sauce, red wine vinegar, or beef stock. Another common variation is to use pecans rather than almonds in an ''amandine''. Fish meunière There are two primary ways to prepare the fish (most popularly, sole or trout). One is by sautéing—first dredging the fish in seasoned flour (white flour or corn flour) and then cooking in a hot sauté pan with a small amount of clarified butter. The alternative method is to pan-fry or deep fry the floured fish. In pan frying, oil or a combination of oil and butte ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lemon Sole
The lemon sole (''Microstomus kitt'') is a flatfish of the family Pleuronectidae. It is native to shallow seas around Northern Europe, where it lives on stony bottoms down to depths of about . It grows up to in length and reaches about in weight. It is a popular Fish (food), food fish. Identification The lemon sole is a right-eyed flatfish with a small head and mouth and smooth, slimy skin. The upper surface is reddish brown in colour, mottled with pink and orange and flecks of yellow and green, and a prominent orange patch is typically found behind the pectoral fin, around which the lateral line also curves. The underside of the fish is white. Adults can reach lengths of up to , but most measure around . Origin of the name The fish is not a true sole, nor does it have the taste of lemon. The English name probably comes from the French name: ''limande'' or ''sole limande''. The French term ''limande'' may come from the French word ''lime'', meaning "file" (a tool used to smoo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Megrim
The megrim, megrim sole, whiff, or Cornish sole (''Lepidorhombus whiffiagonis'') is a species of left-eyed flatfish in the family Scophthalmidae. It is found in the northeast Atlantic and Mediterranean Sea between below sea level. It is caught commercially by some countries. Description It can grow up to in length. It is left-eyed, has a slightly larger head than usual in flatfish, and with a narrower body than usual. The dorsal and ventral fins are relatively short and start far back on the body. The colouration is usually light brown with dark spots across the body and dark grey fins. It lacks the highly distinct dark spots found on the fins in its close relative, the four-spot megrim (''L. boscii''). Habitat The megrim is usually found over a sandy or muddy sea floor. They are predators and eat small fish and squid and also consume crustaceans. In turn megrim are themselves prey for larger species such as sharks, seals and large cod. Megrim spawn in deep waters off Iceland ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Le Dôme Café
Le Dôme Café () or Café du Dôme is a restaurant in Montparnasse, Paris that first opened in . Based on the example established by La Closerie des Lilas (created in 1847) and followed by Café de la Rotonde (created in 1911), Le Select (created in 1925), and La Coupole (Paris), La Coupole (created in 1927), Le Dôme was renowned as an intellectual gathering place for artists and writers during the interwar period. Le Dôme created and disseminated gossip and provided message exchanges and an 'over the table' market that dealt in artistic and literary futures. It was frequented by painters and sculptors of the School of Paris as well as writers, poets, models, art connoisseurs and dealers. Le Dôme later became the gathering place of the American literary colony and became a focal point for artists residing in Paris's Rive Gauche, Left Bank. A poor artist used to be able to get a Saucisse de Toulouse and a plate of mashed potatoes for $1. Today, it is a top fish restaurant ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Patricia Wells
Patricia Wells (born 5 November 1946 in Milwaukee, Wisconsin) is a cookbook author and teacher. Biography She divides her time between Paris and Provence. She is the author of numerous food-related books. Her book ''Patricia Wells at Home in Provence'' (1996) won the James Beard Award for Best International Cookbook. Wells is the only American and the only woman to be a restaurant critic for a major French publication, ''L'Express'' (1988–1991). She was the restaurant critic for the ''International Herald Tribune The ''International Herald Tribune'' (''IHT'') was a daily English-language newspaper published in Paris, France, for international English-speaking readers. It published under the name ''International Herald Tribune'' starting in 1967, but its ...'' from 1980 until 2007. Books *''The Food Lover's Guide to Paris'' (1984) *''The Food Lover's Guide to France'' (1987) *''Bistro Cooking'' (1989) *''Simply French'' (1991) *''Patricia Wells' Trattoria'' (1993) *''Patr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Paul Bocuse
Paul François Pierre Bocuse (; 11 February 1926 – 20 January 2018) was a French chef based in Lyon known for the quality of his restaurants and his innovative approaches to cuisine. Dubbed "the pope of gastronomy", he was affectionately nicknamed Monsieur Paul (Mister Paul). The Bocuse d'Or, a biennial world chef championship, bears his name. After completing his formal education and fighting to liberate France, Bocuse enrolled in a culinary apprenticeship in Pollionnay with chef Eugénie Brazier.. Under the guidance of some of the most skilled and experienced Mères from the Lyon area, he honed his skills in French cuisine. He then took over the family restaurant, L'Auberge du Pont de Collonges, to turn it into one of the most renowned restaurants in the world; from 1965, it held its 3-star rating in the Michelin Guide for a record 55 years. Bocuse was one of the most prominent chefs associated with the then-emerging '' nouvelle cuisine'', which is less opulent and cal ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Marcus Wareing
Marcus Wareing (born 29 June 1970) is an English celebrity chef who was Chef-Owner of the one- Michelin-starred restaurant Marcus until its permanent closure in December 2023. Since 2014, Wareing has been a judge on '' MasterChef: The Professionals''. Early life Wareing was born in Southport, Lancashire, in 1970. His father was a fruit and potato merchant who had contracts with schools to provide their produce for school dinners. At the age of 11 his first food-industry related job was with his father, packing potatoes and riding alongside deliveries. He was paid 10p per bag of potatoes packed, all of which went straight into his Post Office saving account. At a young age, Wareing was informed by his father that the business was no longer viable as schools moved on to using pre-prepared frozen food instead of fresh produce. He would later credit his father's long hours with inspiring his own work ethic. At Stanley High School, he found he had a natural talent for cooking. He ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Marcel Boulestin
Xavier Marcel Boulestin (1878 – 20 September 1943) was a French chef, restaurateur, and the author of cookery books that popularised French cuisine in the English-speaking world. Born in Poitiers in France (Poitou region), Boulestin tried a number of occupations before finding his role as a restaurateur. He worked as secretary and ghostwriter to the author "Willy" ( Henry Gauthier-Villars) in Paris, and then moved to London, where he made his home and career from 1906 onward. There, he opened an interior design shop, which failed to make enough money. He wrote extensively, and was commissioned to write a simple French cookery book for English readers. It was a huge success, and thereafter his career was in cooking. The Restaurant Boulestin, known as the most expensive in London, opened in 1927. Its fame, and the long series of books and articles that Boulestin wrote, made him a celebrity. His cuisine was wide-ranging, embracing not only the French classics but also dishes fa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
French Cuisine
French cuisine is the cooking traditions and practices of France. In the 14th century, Guillaume Tirel, a Court (royal), court chef known as "Taillevent", wrote ''Le Viandier'', one of the earliest recipe collections of medieval France. In the 17th and 18th centuries, chefs François Pierre La Varenne and Marie-Antoine Carême spearheaded movements that shifted French cooking away from its foreign influences and developed France's own indigenous style. French cheese, Cheese and French wine, wine are a major part of the cuisine. They play different roles regionally and nationally, with many variations and ''appellation d'origine contrôlée'' (AOC) (regulated appellation) laws. Culinary tourism and the ''Guide Michelin'' helped to acquaint commoners with the ''cuisine bourgeoise'' of the urban elites and the peasant cuisine of the French countryside starting in the 20th century. Many dishes that were once regional have proliferated in variations across the country. Knowledg ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
