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A Meuniere

a Meuniere
To put it mildly, I’m preoccupied with Gustav today. I met with motomotoyama mid-day for distracted shopping and while perusing shoe racks at Nordstrom, I felt like everything was about to shut down — you know, there was a hurricane coming. The fact that it’s gray outside and that tomorrow is a holiday; well that just abets the feeling, despite being thousands of miles away.

On my way home, I called my mother who didn’t ease my mind much by telling me they expect the eye to approach Baton Rouge closer than Katrina did. Her generalized lack of alarm helped but there is the anxiety undercurrent. She doesn’t anticipate returning to work until mid-week at the earliest — best case scenario is that she won’t lose power which feels a tidge over-optimistic. If not just downright silly.

I came home to nap my nerves away and while I slept, Mr. T cooked up catfish with my beloved meuniere sauce. He based his recipe on a copy of Galatoire’s Cookbook I found years ago at some thrift shop, which lists one of my favorite creole dishes of all-time: Trout Meuniere Amandine (recipe).

Which reminds me, I would like to go home for Christmas.

4 replies on “A Meuniere”

Thanks. The reports have been mostly okay from various old friends, with mixed events here and there.

Huh! I was unfamiliar with the creole version of a meuniere, although the French method is a culinary school standard. (It’s pretty good, too. You pan-fry a butterflied trout in butter, squeeze a lemon wedge over it, and then pour beurre noisette (brown butter) over it so that it sizzles on the lemon juice. That’s it! You could certainly add almonds too — cooking them in the butter sounds like a good way to go.)

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