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- Q10749957 subject Q7319493.
- Q10749957 subject Q8460469.
- Q10749957 abstract "Sole meunière (aka Sole à la meunière) is a classic French fish dish consisting of sole, preferably whole (gray skin removed) or fillet, that is dredged in flour, pan fried in butter and served with the resulting brown butter sauce, parsley and lemon. Sole has a light but moist texture when cooked and has a mild flavour. Since sole is a flatfish, a single fish will yield four fillets rather than the two fillets that a roundfish will produce. When preparing sole meunière, a true Dover sole is preferred. In classic service, the whole sole is sautéed in butter, then cooking is finished and fish is boned and plated by the waiter tableside .".
- Q10749957 thumbnail Sole_Meuniere_with_Shrimp.jpg?width=300.
- Q10749957 wikiPageWikiLink Q11688697.
- Q10749957 wikiPageWikiLink Q1521462.
- Q10749957 wikiPageWikiLink Q203925.
- Q10749957 wikiPageWikiLink Q5302539.
- Q10749957 wikiPageWikiLink Q5306852.
- Q10749957 wikiPageWikiLink Q564278.
- Q10749957 wikiPageWikiLink Q59577.
- Q10749957 wikiPageWikiLink Q6661.
- Q10749957 wikiPageWikiLink Q7319493.
- Q10749957 wikiPageWikiLink Q8460469.
- Q10749957 comment "Sole meunière (aka Sole à la meunière) is a classic French fish dish consisting of sole, preferably whole (gray skin removed) or fillet, that is dredged in flour, pan fried in butter and served with the resulting brown butter sauce, parsley and lemon. Sole has a light but moist texture when cooked and has a mild flavour. Since sole is a flatfish, a single fish will yield four fillets rather than the two fillets that a roundfish will produce.".
- Q10749957 label "Sole meunière".
- Q10749957 depiction Sole_Meuniere_with_Shrimp.jpg.