Another fish dish today : Fillet of Bream in Meuniere Sauce. 'Miller's Wife' is the direct translation of 'Meuniere' ... the story is she has access to flour, since her husband works in a mill, and also water where fresh fish are caught so she uses flour to coat the fish before pan frying, then serves it in a simple sauce of butter (but of course) lemon & parsley. This is Chef Steve's version as I forgot to take a photo of my own. Remember that great love affair : French Cooking & Beurre? Between the Bream, the Trout & the Hollandaise closed to 400 gm of beurre were engaged! For the Mueniere it is Beurre Noisette ie butter evenly cooked to brown color, it is ready when it releases that heavenly nutty 'nose'. Look at the sauce, it is not for the faint hearted, but it tastes so good. BTW my diet took a bad turn today as I shamelessly consumed my products at the end of class; including the Creme Caramel from the last lesson as dessert, complete with Creme Chantilly in a quenelle ie full cream whipped with icing sugar & vanilla. What can I say, this is LCB & like Chef Werner said yesterday, 'it is French'! 
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ok this is one of the most important words in your current french dictionary so you'd better spell it correctly - BEURRE is BUTTER
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