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09/11/2012
Sole Meunière
Dover sole is a remarkable fish—meaty and succulent, but with a delicate flavor. When it comes to cooking it, the simplest way is the best, as in this classic French preparation where butter and lemon subtly enhance the taste and texture.
Issue #150
10/07/2010
Turbot aux Beurre Blanc (Grilled Turbot with White Wine and Butter Sauce)
Turbot, a flatfish found in the North Atlantic, is grilled and generously sauced with a classic accompaniment of beurre blanc at Allard. We've simplified the dish to accommodate filets of sole, fluke, or flounder.
Issue #133
09/15/2010
Trout Meunière Amandine (Trout with Brown Butter and Almonds)
Fried fish with a brown butter sauce and almonds is a French classic, and one of the most popular dishes at the beloved New Orleans restaurant Galatoire's.
Issue #132
02/12/2008
Sole à la Grenobloise
In classic French cuisine, any preparation bearing the designation grenobloise is served with a sauce of browned butter, capers, parsley, and pieces of lemon.
Issue #109
02/27/2002
Sole Sautéed in Butter
We’ve always loved sole meunière (meunière means in the style of the miller’s wife—i.e., it involves flour), and this is the way we prepare it in our own kitchen.
Issue #40
03/14/2002
Sole with Cider Sauce
A matelote, which takes its name from matelot, a French word for sailor, is traditionally a freshwater fish stew made with white or even red wine.
Issue #21
03/20/2002
Warm Red Mullet and Artichoke Salad
Red mullet is shown to great advantage in this warm salad of diverse ingredients.
Issue #17