CREOLE MEUNIERE SAUCE
Provided by Emeril Lagasse
Yield 10 servings
Number Of Ingredients 8
Steps:
- In a medium-sized nonreactive saucepan, combine the Worcestershire, onions, bay leaves, and lemons, and cook over medium-high heat. Mash the lemons down with the back of a spoon and bring mixture to a boil. Reduce heat to a simmer until mixture becomes slightly thick, about 8 to 10 minutes. Add cream and whisk to blend. Cook 1 minute. Add butter bit by bit, whisking constantly until completely melted and blended into the mixture. Add Creole seasoning and stir to incorporate. Strain sauce through a fine-meshed sieve or colander lined with cheesecloth. Garnish with scallions.
MEUNIERE SAUCE
Make and share this Meuniere Sauce recipe from Food.com.
Provided by kimbearly
Categories Very Low Carbs
Time 15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients and simmer 5 minutes.
Nutrition Facts : Calories 206.1, Fat 23, SaturatedFat 14.6, Cholesterol 61, Sodium 301.6, Carbohydrate 0.8, Fiber 0.1, Sugar 0.3, Protein 0.3
EASY SOLE MEUNIERE
Steps:
- Preheat the oven to 200 degrees F. Have 2 heat-proof dinner plates ready
- Combine the flour, 2 teaspoons salt, and 1 teaspoon pepper in a large shallow plate. Pat the sole fillets dry with paper towels and sprinkle one side with salt.
- Heat 3 tablespoons of butter in a large (12-inch) saute pan over medium heat until it starts to brown. Dredge 2 sole fillets in the seasoned flour on both sides and place them in the hot butter. Lower the heat to medium-low and cook for 2 minutes. Turn carefully with a metal spatula and cook for 2 minutes on the other side. While the second side cooks, add 1/2 teaspoon of lemon zest and 3 tablespoons of lemon juice to the pan. Carefully put the fish filets on the ovenproof plates and pour the sauce over them. Keep the cooked fillets warm in the oven while you repeat the process with the remaining 2 fillets. When they're done, add the cooked fillets to the plates in the oven. Sprinkle with the parsley, salt, and pepper and serve immediately.
CREOLE MEUNIERE SAUCE
Dickie Brennan's recipe for meuniere sauce mainly served over pan-sauteed trout in New Orleans. But so many other great uses for this very tasty sauce.
Provided by Penny Stettinius
Categories Sauces
Time 30m
Yield 3 cups
Number Of Ingredients 7
Steps:
- Combine the lemon, worcestershire sauce, and hot sauce in a heavy sauce pan.
- Cook over medium heat until the liquid is thick and syrupy, whisking constantly.
- Whisk in the cream and reduce the heat to low.
- add the butter, one piece at a time, mixing until the butter has been completely incorporated after each addition.
- Remove from the heat and stir until smooth.
- Season with salt and pepper.
- Strain through a fine strainer into a saucepot and keep warm. (This is the step we skip if in a hurry).
Nutrition Facts : Calories 1195.5, Fat 130.3, SaturatedFat 82.3, Cholesterol 352.5, Sodium 2323.2, Carbohydrate 14.1, Fiber 1.8, Sugar 5.2, Protein 2.3
SALMON MEUNIERE
A preparation that's normally used for sole, the buttery lemon flavors also complement salmon quite well. Take care not to overcook the fish. The directions given are for 1-inch thick salmon pieces; adjust the time according for thinner or thicker pieces. This makes enough sauce to lightly drizzle over the salmon. If you like a lot of sauce, double the sauce ingredients.
Provided by France C
Time 20m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 200 degrees F (95 degrees C).
- Season salmon with salt and pepper. Place flour in a small dish and lightly dredge the salmon pieces, shaking off any excess.
- Heat butter and oil in a skillet over medium-high heat. Place salmon, flesh-side down, into the pan and brown for 3 minutes. Gently flip pieces over and cook an additional 3 minutes. Remove salmon to a plate and keep warm in the oven. Wipe out the skillet with a paper towel.
- Return the skillet to medium-high heat. Melt butter for sauce, then whisk in lemon juice and lemon zest. Cook and stir until warmed and slightly reduced, 1 to 2 minutes. Remove from heat and stir in parsley. Drizzle sauce over salmon and serve.
Nutrition Facts : Calories 344.9 calories, Carbohydrate 6.8 g, Cholesterol 86.3 mg, Fat 25.9 g, Fiber 0.3 g, Protein 20.6 g, SaturatedFat 10 g, Sodium 136.6 mg, Sugar 0.2 g
SOLE MEUNIERE
This recipe is inspired by the one in "Julia and Jacques Cooking at Home" (copyright Julia Child and Jacques Pepin, published by Alfred A. Knopf). Ask your fishmonger to clean the fish for you.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 1h
Number Of Ingredients 9
Steps:
- Sole: Heat a saute pan over medium-high. Season both sides of fish with salt and pepper. Place flour in a shallow dish. Dredge each fish in flour, turning and pressing lightly to coat. Shake off excess and place on a platter.
- Swirl half of oil and butter in pan and, when foam subsides, place 1 fish in pan, white skin-side down. Saute until browned on first side, 4 to 5 minutes. Turn fish over carefully and saute until other side is crisp and golden brown, 4 to 5 minutes more. Transfer to a serving plate.
- Repeat with remaining oil and butter to saute remaining fish, then transfer it to another plate.
- Beurre noisette: Sprinkle half of parsley on each fish. Heat butter in a medium saucepan over high, swirling to melt. Cook until starting to brown, then remove from heat, and, as butter darkens to a hazelnut color, toss in capers and lemon juice; swirl to combine. Pour beurre noisette over fish and serve.
BROWN BUTTER SAUCE WITH LEMON BEURRE MEUNIèRE
Categories Sauce Citrus Dairy Herb Vegetarian Quick & Easy Winter Gourmet
Yield Makes about 5 tablespoons
Number Of Ingredients 4
Steps:
- Cut butter into pieces and in a small heavy skillet melt over moderately low heat. Simmer butter until golden brown with a nutty aroma, about 5 minutes. Remove skillet from heat and immediately add lemon juice, salt, parsley, and pepper to taste, swirling skillet to incorporate (butter will foam).
- Serve sauce immediately.
SOLE MEUNIèRE
This popular French classic coats the fish in seasoned flour which lightly protects the fish without overpowering its flavour
Provided by Good Food team
Categories Dinner, Supper
Time 12m
Number Of Ingredients 6
Steps:
- Check the fish for small bones and pull any out with tweezers. In a large shallow bowl, season the flour with a little salt and black pepper. Toss the fish in the flour, coating well, and shake off any excess.
- Heat the oil in a large frying pan. Add the fish and cook, skin-side down, for 2 mins. Use a fish slice or large spatula to turn, then cook the other side for 1-2 mins until golden.
- Remove the fish to a warmed plate, then season. Wipe out the pan with kitchen paper. Return the pan to the heat, then add the butter. Heat until it melts and begins to turn a light brown, then mix in the lemon juice and capers, if using. Swirl in the pan for a few secs, return fish to the pan and spoon over any juices. Serve immediately.
Nutrition Facts : Calories 501 calories, Fat 36 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 18 grams carbohydrates, Fiber 1 grams fiber, Protein 27 grams protein, Sodium 0.67 milligram of sodium
CLASSIC SOLE MEUNIèRE
Provided by Molly Wizenberg
Categories Fish Dinner Butter Lemon Juice Bon Appétit Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 2 servings
Number Of Ingredients 12
Steps:
- For fish:
- Place flour in pie dish. Rinse fish; pat with paper towels. Sprinkle both sides of fish with coarse salt and freshly ground pepper. Dredge fish on both sides with flour; shake off excess. Place on platter.
- Heat oil in large skillet over medium-high heat until oil is hot and shimmers. Add butter; quickly swirl skillet to coat. When foam subsides, add fish and cook until golden on bottom, 2 to 3 minutes. Carefully turn fish over and cook until opaque in center and golden on bottom, 1 to 2 minutes. Divide fish between 2 warmed plates; tent with foil. Pour off drippings from skillet; wipe with paper towels.
- For sauce:
- Place skillet over medium-high heat. Add butter; cook until golden, 1 to 2 minutes. Remove from heat; stir in parsley and lemon juice (sauce may sputter). Spoon sauce over fish. Serve with lemon wedges.
More about "meuniere sauce food"
DELIGHTFUL MEUNIERE SAUCE RECIPE - THEFOODXP
From thefoodxp.com
Ratings 2Video Duration 2 minCategory Dips And SaucesCalories 206 per serving
- In a saucepan, put sea stock and garlic and boil it on high heat. Now reduce the heat and simmer for 2 minutes. Remove the pan from the heat.
- In another pan, melt 4 tbsp of butter over high heat. Add the flour and whisk it for about 10 seconds. Remove it from the heat.
- Take back the stock mixture to medium heat and now add butter mixture to the stock mixture. Whisk continuously to make them smooth. Reduce heat to very low.
MEUNIèRE SAUCE - WIKIPEDIA
From en.wikipedia.org
Place of origin FranceType SauceMain ingredients Brown butter, chopped parsley, and lemon
WHAT TO SERVE WITH SOLE MEUNIERE? 8 BEST SIDE DISHES
From eatdelights.com
MEUNIERE SAUCE RECIPE | COOKSTR.COM
From cookstr.com
JULIA CHILD'S SOLE MEUNIèRE RECIPE | FLAVORFUL JOURNEYS
From flavorfuljourneys.com
SOLE MEUNIERE - JO COOKS
From jocooks.com
LEMON SOLE MEUNIèRE (HOW TO PREPARE AND COOK LEMON SOLE) | RECIPE
From faroeseseafood.com
MEUNIèRE | TRADITIONAL TECHNIQUE FROM FRANCE - TASTEATLAS
From tasteatlas.com
SOLE MEUNIèRE | TRADITIONAL SALTWATER FISH DISH FROM FRANCE
From tasteatlas.com
CREOLE MEUNIERE SAUCE RECIPES - TUTDEMY.COM
From tutdemy.com
CLASSIC SOLE MEUNIèRE RECIPE | BON APPéTIT
From bonappetit.com
MEUNIERE SAUCE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
ORANGE ROUGHY MEUNIERE - CLASSIC FRENCH SAUCE | GIANGI'S KITCHEN
From giangiskitchen.com
GARLIC & BROWN BUTTER FISH {SOLE MEUNIèRE} - AMIDST THE CHAOS
From amidstthechaos.ca
MENIERE SAUCE RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
FISH à LA MEUNIèRE RECIPE USES BUTTER, LEMON, AND PARSLEY
From thespruceeats.com
GROUPER WITH MEUNIèRE SAUCE - THE GLOBE AND MAIL
From theglobeandmail.com
PAN FRIED COD WITH MEUNIERE SAUCE - EATING EUROPEAN
From eatingeuropean.com
WE TRIED SOLE MEUNIERE, THE DISH THAT SPARKED JULIA CHILD'S CAREER
From tasteofhome.com
CREOLE MEUNIERE SAUCE - SEAFOOD RECIPES - JOHNNY'S KITCHEN
From johnnyskitchen.us
MEUNIERE SAUCE - GUMBO PAGES
From gumbopages.com
MEUNIERE SAUCE RECIPE - THERESCIPES.INFO
From therecipes.info
SOLE MEUNIERE RECIPE - NORECIPES.COM
From norecipes.com
SOLE MEUNIèRE RECIPE - ROB LARMAN | FOOD & WINE
From foodandwine.com
MEUNIERE SAUCE - HOME COOKING - CHOWHOUND
From chowhound.com
COD MEUNIèRE WITH TOMATO, CAPER & LEMON SAUCE - GOODFOOD
From makegoodfood.ca
SOLE MEUNIèRE - A CLASSIC TYPICAL FRENCH FISH DISH WITH A DELICIOUS …
From thelanguageskitchen.com
TROUT MEUNIèRE RECIPE - FIRST...YOU HAVE A BEER
From sweetdaddy-d.com
MEUNIERE - DEFINITION AND COOKING INFORMATION - RECIPETIPS.COM
From recipetips.com
SALMON MEUNIèRE WITH BROWNED BUTTER - CHEZ LE RêVE FRANçAIS
From chezlerevefrancais.com
MEUNIERE SAUCE RECIPE BY SOUTHERN.CROCKPOT | IFOOD.TV
From ifood.tv
SAUCE MEUNIERE RECIPE BY DELICIOUSLY.AMERICAN | IFOOD.TV
From ifood.tv
SIMPLE SAUCE MEUNIèRE - FIRST...YOU HAVE A BEER
From sweetdaddy-d.com
CREOLE MEUNIèRE SAUCE – JASON J MORGAN - CAST IRON RONIN
From castironronin.com
MEUNIERE SAUCE INGREDIENTS RECIPES
From tutdemy.com
MEUNIèRE SAUCE | CRAFTSY
From craftsy.com
BEST BUTTER SOLE MEUNIERE RECIPE | SIMPLE. TASTY. GOOD.
From junedarville.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love