1. Season the flour with ½ teaspoon of salt and 10 turns of the pepper mill. Coat the Dover sole on both sides with the flour, then pat gently off the excess. 2. Heat half of the oil in a large, well- ...

Finished simply with brown butter, lemon, and parsley, this classic fish dish is a trademark of the famed Paris brasserie.

Classique parmi les classiques de la cuisine française, la sole meunière est bien entendu cette sole servie entière (ou en filets) rôtie dans un « beurre meunière », composé de beurre noisette, de ...

Elle s'appelle Marie Quinton, est fille de meuniers et voit le jour en 1854 dans la vallée du Hoyat, en Auvergne le pays des volcans. La surnommée "belle meunière" hérite du moulin familial et le ...

When Julia Child first sat down at a table in Normandy, France, she though she was simply having a meal, little did she know her life was about to take a new turn. Child and her husband feasted upon a ...

Petrale sole is a mild, rather delicately fleshed fish, suited for cooking a la meuniere -- a light dusting of flour, sauteing in butter with a squeeze of lemon to finish -- as well as deep-frying and ...

Also known just as ‘Dover sole meunière’, this is ‘miller’s style’. The dish gets its name from the light dusting of flour the fish is given before frying. Alternatively you can use any flatfish. For ...

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Au Rolancy's, restaurant niçois, la découpe du poisson fait partie des rituels quotidiens. Daurades et bars grillés ou en croûte de sel, saint-pierre, turbots, soles… "Les clients aiment le cérémonial ...