Камбала «Мюниер»

06:58 May 19, 2010 

Shallow Frying: Method suitable for all types of filleted fish, steaks and cutlets and small whole fish that serve just one portion, such as sole, plaice, dabs, flounders, bream, cod, haddock, mackerel, herrings, trout, perch, pike, etc. Oil or lard is usually best, but to cook it ' à la meunière ' ( a special way of shallow frying ) the fat must be butter.
1. Prepare, wash and dry the fish, and coat either in seasoned flour ( add salt and pepper to about 60g / 2oz of flour and roll the damp fish in it so it sticks ) or in egg and breadcrumbs ( beat an egg with 10ml / 2tsp water and seasonings and dip the fish first into this and then roll in bought golden breadcrumbs, or freshly made white breadcrumbs, which may be made from stale bread, pressing them well in so they stick ).
2. Put about 1cm / 1/2 inch of oil or dripping into a frying pan and heat until fairly hot - not smoking hot, which will burn the fish without cooking it properly.
3. Put the fish in carefully so that the side to be served facing upwards cooks first. Cook gently until the first side is browned - about 5 minutes, turn over very carefully, and cook the other side until ready.

18:47 May 17, 2010 

thanks for a hint =)
You always find out smth new while translating, that's why I love doing it..)

18:42 May 17, 2010 

"Meuniere" as a cooking method originates from "the miller's wife," and it does involve flour. But for a descriptive translation, the main thing is the browned butter sauce. In any event, if you're translating into English, "meuniere" is quite an accepted term, usually without the "a la" part.