Meunière sauce

Meuniere, also miller - type or the nature of the miller's wife (French à la meunière ) is a classic way of preparation for not too large fish such as trout, plaice or haddock fillets and shrimp, etc.

The desquamated and recessed fish or fish fillets are pulled through salted milk, rolled in flour, fried golden brown in butter, sprinkled with lemon juice and finally sprinkled on the serving dish with chopped parsley and topped with brown butter. The usual side dish is fried potatoes. Especially common is the so- prepared trout meuniere, also called in allusion to two musical works of Franz Schubert on the type of beautiful miller.

By turning in flour - to the name alludes meuniere - add to the very protein-rich fish on the surface carbohydrates that are necessary for the taste- Maillard reaction during roasting. Thus, more aromatic roasting substances, as if the fish would fried directly. In addition, the flour absorbs a proportion of fat, which in turn absorbs flavors and receives.

• Fish dish