Meunière means that the fish was dredged in flour and immediately cooked in butter. The tradition is that you sprinkle lemon juice on the fish before you eat. In a lot of menus you will see that the Poisson Meunière is served with boiled potatoes and green beans. You do not have to, but a lot of Europeans Gourmets like to enjoy this dish with a Carafe du vin blanc, Chardonnay, Sauvignon Blanc, your favourite white wine. Rosé is certainly a good choice. A lot of good restaurants of a 4 diamonds hotel will have this dish.
White fish filet
lemon juice and lemons
oil and butter to fry (easier to fry, butter will not burn or turn dark easily when you fry with butter only)
parsley for garniture
1. marinate your fish in lemon juice with salt and pepper, then dredge fish into flour.
2. add fish into battled eggs, then to bread crumbs.
3. cook fish in butter and oil
Preparation time: 10 minutes
Cooking time: 5 minutes
Tip: Serve with boiled potatoes and green beans. You may also serve with other type of potatoes and with spinach or your favourite salad. This is a good summer dish.