meuniere

简明释义

英[məˈnɪə]美[məˈnɪr]

adj. （尤指鱼等）面裹的

英英释义

单词用法

同义词

反义词

例句

1.Sole meuniere, Latin and Greek, algebra — you can teach it!

煎鳎鱼，拉丁语和希腊语，代数——你都能教！

2.Sole meuniere, Latin and Greek, algebra — you can teach it!

煎鳎鱼，拉丁语和希腊语，代数——你都能教！

3.But the fried fish meuniere is very good.

但是那道软煎鱼不错。

4.The chef prepared the fish in the classic style, known as meuniere, which means 'in the manner of the miller'.

厨师用经典的风格准备了鱼，称为meuniere，意思是'磨坊主的方式'。

5.For dinner, we had sole meuniere, which was perfectly crispy and flavorful.

晚餐时，我们吃了完美酥脆又美味的比目鱼meuniere。

6.The meuniere sauce is made with butter, lemon juice, and parsley.

meuniere 酱是用黄油、柠檬汁和香菜制成的。

7.I learned how to make meuniere style vegetables at the cooking class.

我在烹饪课上学会了如何制作meuniere风格的蔬菜。

8.The restaurant's signature dish is chicken meuniere, served with a side of garlic mashed potatoes.

这家餐厅的招牌菜是鸡肉meuniere，配有大蒜土豆泥。

作文

The culinary world is filled with a variety of cooking techniques and styles that reflect the rich tapestry of cultural traditions. One such technique that stands out is the preparation of fish in the classic style known as meuniere. This French term translates to 'in the manner of the miller,' which hints at its origins where flour was used to coat fish before cooking. The process of making meuniere involves lightly dusting the fish fillet with flour, which not only enhances the flavor but also creates a delightful crispy texture when pan-fried. In this essay, I will explore the history, preparation, and significance of meuniere in both traditional and modern cuisine. Historically, meuniere has its roots in French gastronomy, where it has been a staple dish for centuries. It is believed to have originated in the region of Normandy, where fresh fish from the sea was abundant. The simplicity of the dish made it popular among locals and eventually gained recognition beyond France's borders. The traditional recipe typically calls for sole, a flatfish that lends itself beautifully to this cooking style. However, other types of fish can also be used, including trout and flounder, each bringing its unique flavor profile to the dish. To prepare meuniere, one must start with high-quality fish. After cleaning and filleting the fish, it is essential to pat it dry to ensure that the flour adheres properly. The next step involves seasoning the fish with salt and pepper before dredging it in flour. This coating serves a dual purpose: it acts as a barrier to lock in moisture while creating a golden crust when cooked. In a hot skillet, typically made of cast iron or stainless steel, butter is melted until it reaches a nutty brown color, which adds depth to the flavor. The fish is then placed in the skillet and cooked until it is golden brown on both sides, which usually takes just a few minutes. Once the fish is cooked, the final touch to the meuniere dish is the sauce. The remaining brown butter in the skillet is often enhanced with a squeeze of lemon juice and chopped parsley, creating a vibrant and aromatic sauce that perfectly complements the fish. This sauce is drizzled over the fish just before serving, elevating the dish to new heights. The significance of meuniere extends beyond its delicious taste; it represents a connection to culinary traditions that prioritize freshness and simplicity. In today’s fast-paced world, where convenience often trumps quality, dishes like meuniere remind us of the importance of taking the time to enjoy our food. It encourages home cooks to embrace the art of cooking, using fresh ingredients and classic techniques to create something truly special. In modern cuisine, meuniere has evolved, with chefs experimenting with different types of fish and variations in the sauce. Some may incorporate additional flavors such as capers or garlic, while others may serve it alongside seasonal vegetables for a more balanced meal. Regardless of the variations, the essence of meuniere remains intact—celebrating the natural flavors of the fish and the beauty of simple cooking methods. In conclusion, the technique of preparing fish in the style of meuniere is a testament to the enduring appeal of traditional cuisine. Its history, preparation, and significance in the culinary world showcase the beauty of simplicity and the joy of cooking with fresh ingredients. Whether enjoyed in a fine dining restaurant or prepared at home, meuniere continues to be a beloved dish that resonates with food lovers around the globe.

烹饪世界充满了各种烹饪技巧和风格，反映了丰富多彩的文化传统。其中一种突出的技巧是用经典风格制作鱼类，这种风格被称为meuniere。这个法语词汇翻译为“磨坊主的方式”，这暗示了它的起源，即在烹饪之前用面粉涂抹鱼。制作meuniere的过程涉及轻轻地用面粉覆盖鱼片，这不仅增强了味道，还在煎炸时创造了令人愉悦的酥脆口感。在这篇文章中，我将探讨meuniere的历史、准备方法以及在传统和现代烹饪中的重要性。 历史上，meuniere根植于法国美食，在几个世纪以来一直是主食。据信，它起源于诺曼底地区，那里新鲜的海鱼丰富。这道菜的简单性使其在当地人中流行，并最终获得了超越法国边界的认可。传统食谱通常使用比目鱼，这是一种平鱼，非常适合这种烹饪风格。然而，其他类型的鱼也可以使用，包括鳟鱼和鲽鱼，每种鱼都为菜肴带来了独特的风味特征。 准备meuniere时，首先需要高质量的鱼。在清洗和切片鱼后，必须将其拍干，以确保面粉能正确附着。接下来的步骤是用盐和胡椒调味，然后将鱼裹上面粉。这层涂层具有双重作用：它作为锁住水分的屏障，同时在烹饪时形成金黄色的外壳。在一个热锅中，通常是铸铁或不锈钢制成的，黄油被融化，直到达到坚果的棕色，这为味道增添了深度。然后将鱼放入锅中，两面煎至金黄色，通常只需几分钟。 一旦鱼熟了，meuniere菜肴的最后点缀就是酱汁。锅中剩余的棕色黄油通常会加入柠檬汁和切碎的香菜，创造出一种生动而芳香的酱汁，完美搭配鱼。这种酱汁在上菜前淋在鱼上，提升了菜肴的高度。 meuniere的重要性超越了美味的口味；它代表了与优先考虑新鲜和简单的烹饪传统的联系。在当今快节奏的世界中，便利常常胜过质量，像meuniere这样的菜肴提醒我们享受食物的重要性。它鼓励家庭厨师拥抱烹饪的艺术，使用新鲜的食材和经典的技巧来创造真正特别的东西。 在现代烹饪中，meuniere已经发展，厨师们尝试不同种类的鱼和酱汁的变化。有些可能会加入额外的风味，如水瓜柳或大蒜，而另一些则可能将其与时令蔬菜搭配，以实现更均衡的餐点。无论变化如何，meuniere的本质依然存在——庆祝鱼的自然风味和简单烹饪方法的美。 总之，采用meuniere风格准备鱼类的技巧证明了传统美食的持久魅力。它在烹饪世界中的历史、准备和重要性展示了简单性的美和用新鲜食材烹饪的乐趣。无论是在高档餐厅享用，还是在家中准备，meuniere仍然是全球美食爱好者喜爱的菜肴。