The plaice meunière finds its origins in the coastal regions of Belgium, where fresh fish abounds in the waters of the North Sea. The meunière preparation, what does it mean “at the miller” in French, it is a culinary technique characterized by breading fish with flour before cooking. This classic methodology has spanned the centuries, becoming an icon of Belgian and French cuisine. The plaice meunière procedure concerns above all the preparation of the rhombusa fine species of flat-shaped fish, in which the fillet is delicately floured and then cooked in butter until crispy golden.

There sauce The accompanying dish is also made up of melted butter, together with fresh lemon juice and finely chopped parsley, creating a combination of balanced flavours. There original recipe has strong roots in Belgium, especially in coastal areas such as Ostend and Knokke-Heist, where fresh fish is a fundamental ingredient in local cuisine. However, its popularity has spread beyond national borders, becoming an admired dish in France and many other European coastal regions. The plaice meunière technique offers a symphony of flavors that enhances the delicacy of the turbot. The contrast between the golden crust, created from flour and butter, and the freshness of lemon juice makes the dish a real delight. Parsley, with its herbaceous fragrance, adds a touch of aromaticity, completing the tasting experience with elegance. This second course of fish it is an excellent choice at any time of the year, as fresh fish can be found easily thanks to the local waters. Its lightness makes it suitable even for the warmer seasons, offering a sophisticated dish that is suitable for various occasions, from formal dinners to more informal meetings. Bring turbot with butter and Belgian lemon to the table and your banquets will transform into an endless celebration.