Meunière, a French culinary technique that rings of simplicity, gained widespread recognition during times of King Louis XIV in the 17th century. This preparation involves lightly ﬂouring ﬁsh and sautéeing with butter, parsley, and lemon at just the right temperature for a perfectly moist catch. Traditionally used for sole, meunière can elevate any ﬁsh variety, from whole ﬁsh to fresh ﬁllets.
Master this traditional technique, and use it to inspire your contemporary seafood offerings. Serve cost-effective seafood cuts, such as rainbow trout, that have a positive customer perception and can boost your bottom line. Leaving the simplicity to the preparation, incorporate eccentric modern accents like Marcona almonds, Indian-inspired ingredients, and preserved lemons to balance the simple ﬁ sh with cutting-edge elements and ﬂavors. Reﬁne your seafood strategy to serve modern plates that are modest and rooted in tradition, yet proﬁtable and unforgettable.