20 March 2013

Truite Meunière


Meuniere is to lightly floured fish then saute in brown butter.  You need to use plenty of butter in original recipe but I usually use olive oil for it. I wanted to make the skin very crispy this time so it because too brown but it was good.

「ニジマスのムニエル」ムニエルとは本来は軽く小麦粉をまぶした魚を焦しバターでソテーするもの。今回はニジマスなので、オリーブオイルでソテーした。皮をカリッと仕上げようと思って少し強めに焼き過ぎたが美味しく出来た。

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