Salmon à la Meunière
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- salmon
- flour
- clarified butter
Instructions
- Cut the salmon into slices, not too thick, and season them.
- Dust them lightly with flour.
- Cook them in the pan in burning-hot clarified butter, seizing the fish and keeping the cooking quick.
- Serve in one of the two forms given in the article "Cuisson des poissons à la Meunière".