Wikipedia describes Sole Meunière as a classic French way of preparing fish fillets. Fillets are dredged in flour, pan fried in butter, and served with the resulting brown butter sauce, parsley and lemon. I choose to use Haddock fillets, hence the name Haddock Meunière.…
I’ve been having fish a lot lately, and been having great luck getting it at our local market Shaws. I don’t usually like fish from a supermarket, but it’s…
I love fish chowder. And the best place I’ve ever had it is the Dolphin Restaurant in Harpswell, Maine. It is virtually “loaded” with fish that taken right off…
Haddock Meuniere….I was never a “fish” eater at home, I guess because my past experience with making it resulted in” fishy, dry” fillets that were most definitely “inedible”, in…