| 翻訳と辞書 |
| Meunière sauce ： ウィキペディア英語版 |
Meunière sauce
''Meunière'' ( or ; French (:mønjɛːʁ))〔 entry "meuniere"
〕 refers to both a sauce and a method of preparation, primarily for fish. The word itself means "miller's wife". Thus to cook something ''à la meunière'' was to cook it by first dredging it in flour. A meunière sauce is a simple preparation—brown butter, chopped parsley, and lemon—and the name refers to its unelaborate rustic nature.
==Preparation==
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 butter is used—up to perhaps 3/4 of an inch deep. Deep frying is done in either a large fry pot or in a stand alone deep fryer. The floured fish is completely submerged in the hot oil. The frying techniques result in a crisper texture, but the sauce will need to be made separately. The sautéed fish will have a softer skin by comparison, but allows for the possibility of creating the sauce ''à la minute'' after the fish has been removed by adding fresh butter, parsley, and lemon.
Meunière sauce is a variation on a brown butter sauce. While there is general agreement on the addition of parsley and lemon, some chefs have been known to 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''.
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
■ウィキペディアで「Meunière sauce」の詳細全文を読む
スポンサード リンク
| 翻訳と辞書 : 翻訳のためのインターネットリソース |
Copyright(C) kotoba.ne.jp 1997-2016. All Rights Reserved.
|
|