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As classics go, Meunière is one of the mainstays of French cuisine. It’s one of those respected dishes that is found both at home as a quick pan dish with trout or in amazing restaurants in a fresh sole version. The meunière part comes from the dusting of flour prior to cooking the fish. The fish is then typically served with browned butter, lemon filets, and parsley (a.k.a. Sauce Grenobloise) so that meunière and grenobloise in a dish description have become synonymous as they almost always come together. Don’t skip the bread cubes as they stay a little crisp while soaking up the flavors of the sauce. The garnish also works really well with scallops and the lemon can be switched up to tart orange, lime, or blood orange when in season. Serve the dish with freshly steamed and crushed potatoes to soak up all the goodness.
Main Course
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Helen Park
To make the toasted bread cubes, cut sliced bread (preferably day old) into cubes and toasted at 350F for 15 minutes or util golden brown, turning halfway through baking. If the bread is too fresh and difficult to cut, leave the bread out (or lightly bake in the oven to dry), then dice and bake as usual.
For those spices that typically aren’t eaten whole (pepper, allspice, star anise etc.) it is convenient to keep a little bit ground and ready – just do small batches to keep things fresh. This is the grinder Lior recommends and uses for small needs. It’s a little quieter, utilizes good technology to help with even grinding, and has a removable container for easy cleaning and storage.
Questions? Contact helen@laboiteny.com
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