A la Meuniere literally means "in the style of the miller's wife", that refers to fish and indicates a dusting of flour, fried in butter and served with beurre Meuniere (beurre noir or brown butter with lemon juice and parsley) with lemon juice and parsley.

a la meuniere refers to French dishes made of fish prepared by dredging in flour and sauteing, served with brown butter, lemon juice and parsley. It is a classic cooking technique for fish wherein fish is dredged in flour, sautéed in a clarified butter or oil, sprinkled with lemon juice and fresh chopped parsley, and then finished with hot brown butter.

A la Meuniere is pronounced "a la mun yair".

Related Articles

Buerre Meunière ■■■■■■■■
Buerre Meunière is the French term for brown butter with chopped parsley, lemon juice and seasoning. . . . Read More
Sauce au beurre ■■■■■■■
Sauce au beurre : Sauce au beurre is a French sauce of hot, thick bechamel sauce with added egg yolks . . . Read More
Beurre Roux ■■■■■■■
Beurre Roux is the French word whihc literally means "brown butter", refers to butter cooked with flour . . . Read More
Sayadia ■■■■■■
Sayadia refers to a classic Egyptian fish dish prepared by browning a blend of curry seasonings in oil . . . Read More
Roux ■■■■■■
Roux refers to a mixture of flour and fat used to thicken sauces, soups, and stews. Though usually made . . . Read More
Paratha ■■■■■■
Paratha is referring to a variety of Indian bread. Excessive use of cooking oil while baking it on the . . . Read More
A la Forestiere ■■■■■■
A la Forestiere: a la Forestiere is a French term that literally means ""in the style of the forester", . . . Read More
Beurre de Provence ■■■■■
Beurre de Provence is another term for Aioli, a French garlic sauce that is made by mixing lemon, eggs, . . . Read More
Oignon brule ■■■■■
Oignon brule is a French word which literally means "burnt onion". It is a culinary term wherein a half . . . Read More
Beurre noisette ■■■■■
Beurre noisette is a French term for "brown butter" or literally "hazelnut butter". Butter is cooked . . . Read More