<Tr> <Th> Main ingredients </Th> <Td> Brown butter, chopped parsley, and lemon </Td> </Tr> <Tr> <Td_colspan="2"> Cookbook: Meunière sauce Media: Meunière sauce </Td> </Tr> <P> Meunière (UK: / mɜːrniˈɛər / or US: / mʌnˈjɛər /; French (mønjɛːʁ)) refers to both a sauce and a method of preparation, primarily for fish . The word itself means "miller's wife". Thus to cook something à la meunière was to cook it by first dredging it in flour . A meunière sauce is a simple preparation--brown butter, chopped parsley, and lemon--and the name refers to its unelaborate rustic nature . </P> <P> There are two primary ways to prepare the fish (most popularly, sole or trout). One is by sautéing--first dredging the fish in seasoned flour (white flour or corn flour) and then cooking in a hot sauté pan with a small amount of clarified butter . The alternative method is to pan-fry or deep fry the floured fish . In pan frying, oil or a combination of oil and butter is used--up to perhaps 2 cm deep . Deep frying is done in either a large fry pot or in a stand - alone deep fryer . The floured fish is completely submerged in the hot oil . The frying techniques result in a crisper texture, but the sauce will need to be made separately . The sautéed fish will have a softer skin by comparison, but allows for the possibility of creating the sauce à la minute after the fish has been removed by adding fresh butter, parsley, and lemon . </P>

From the french meaning millers wife a cookery method