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  2. Meunière sauce - Wikipedia

    en.wikipedia.org/wiki/Meunière_sauce

    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.

  3. List of sauces - Wikipedia

    en.wikipedia.org/wiki/List_of_sauces

    Genevoise sauce - A brown sauce made with fish fumet, mirepoix, red wine, and butter usually accompanied with fish. Gribiche – Mayonnaise with hard-boiled eggs, mustard, capers and herbs. [ 35 ]

  4. Marinated Trout with Lemon Butter, All Spice and Dill - AOL

    www.aol.com/food/recipes/marinated-trout-lemon...

    To make butter sheets: Soften the butter in a microwave and mix with spices, lemon and chopped onion. Roll the butter mixture between two plastic sheets or a Ziploc bag so it is spread evenly ...

  5. Sole meunière - Wikipedia

    en.wikipedia.org/wiki/Sole_meunière

    Marcus Wareing prefers to fry the sole in oil, and Paul Bocuse recommends a mixture of olive oil and butter. [1] [9] A more marked departure from the norm is reported by Patricia Wells in a 2003 collection of Parisian chefs' recipes. The chef of the well-known fish restaurant Le Dôme leaves the dark skin on the fish (as Soyer does) and omits ...

  6. Marinated Trout with Lemon Butter, All Spice and Dill - AOL

    homepage.aol.com/food/recipes/marinated-trout...

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  7. Marination - Wikipedia

    en.wikipedia.org/wiki/Marination

    Chicken in marinade. Marinating is the process of soaking foods in a seasoned, often acidic, liquid before cooking.This liquid, called the marinade, can be either acidic (made with ingredients such as vinegar, lemon juice, or wine) or enzymatic (made with ingredients such as pineapple, papaya, yogurt, or ginger), or have a neutral pH. [1]

  8. Amandine (garnish) - Wikipedia

    en.wikipedia.org/wiki/Amandine_(garnish)

    Amandine, sometimes Anglicised as almondine, is a culinary term indicating a garnish of almonds. Dishes of this sort are usually cooked with butter and seasonings, then sprinkled with whole or flaked, toasted almonds. The term is often spelled almondine in American cookbooks. Green beans, fish, and asparagus are frequently served amandine.

  9. Green Beans Almondine Is About to Become Your Favorite ... - AOL

    www.aol.com/green-beans-almondine-become...

    Ingredients. 1/2 tsp. kosher salt, plus more for the water. 1 lb. green beans or haricot verts, trimmed. 3 tbsp. salted butter. 1/4 c. sliced almonds. 1. shallot, thinly sliced into rings. 2 ...