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Pontchartrain is a culinary term for seafood with a cooked soft shell crab on top of the dish as a garnish.

Meuniere Sauce is used in red fish Pontchartrain.

Mueniere Sauce
1 1/2 cups salt butter
1 tsp freshly ground black pepper
1/4 cup fresh lemon juice
4 Tbs finely minced fresh parsley

In a small heavy saucepan melt the butter slowly over low heat, then cook over low heat until the butter begins to turn a light brown. Remove the pan from the heat and add the pepper, lemon juice and parsley. Stir; the sauce will foam up. When the foaming subsides, return the pan to low heat for about a minute. Stir to mix thoroughly, then remove the pan from the burner.


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6 of 10 people found the following review helpful:
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fish's best campanion, April 25, 2004 - 09:33 PM
Reviewer: monique crosby from ontario canada
i made this with my halibut last night and my husband loved it. It was just the right lemony taste to go with the amount of butter. will try this again with other fish and shrimp would be good too thank you

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