With its name half in French, you may wonder: what is fish meunière? This classic dish starts with white flat fish, like flounder or sole, that is lightly dredged in flour (the term meunière refers to the “miller’s wife,” a nod to the flour in the recipe), and then sautéed. It is then finished with browned butter, lemon, and fresh herbs. If it sounds like a simple recipe it’s because it is! In this online course you will learn how to pan fry white fish to perfection, and achieve a golden crust. Learn when it is the right time to remove browned butter from the heat, and when the butter has gone too far. And finally, discover how a little lemon, butter, and herbs can transform a simple piece of fish into an elegant meal.