meunière

Meunière is a classic French method of preparing fish, though the term can apply to other proteins prepared in a similar fashion. The name derives from meunier, meaning miller, and it evokes a simple, flour-dusted preparation finished with browned butter and bright accents of lemon and parsley.

In practice, fillets (often sole, but also trout, cod, or other delicate fish) are patted dry, lightly seasoned, and dusted with flour. The fish is then sautéed in clarified butter (or a combination of butter and oil) until the exterior is lightly crisp and the flesh is just opaque. After the fish is cooked, the pan is used to make a beurre noisette—brown butter with a nutty aroma. A squeeze of lemon juice and chopped parsley are added to the butter, which is spooned over the fish as the finishing touch.

Sole meunière is the quintessential example, but other fish or even meat cutlets can be prepared meunière. The style emphasizes a light, simple coating, a nutty butter sauce, and fresh herb brightness rather than heavy sauces. It remains a staple of traditional French cuisine and is commonly found in bistros and home kitchens, valued for its clean flavors and quick execution.