Meunière sauce minute" after the fish has been removed by adding fresh butter, parsley, and lemon. Meunière sauce is a variation on a brown butter sauce. While there is general agreement on the addition of parsley and lemon, some chefs have been known to include ingredients such as Worcestershire sauce, red wine vinegar, or beef stock. Another common variation is to use pecans rather than almonds in an "amandine". "Trout meunière" and its variation "Trout amandine" (speckled seatrout crusted in almonds, traditionally served with a meunière sauce) are bedrock dishes of New Orleans Creole cuisine. The abundance of seafood from the nearby
Amandine Gay steward meets the misunderstanding of potential investors, who tell her that such a person does not exist in France, then this character is inspired from her own life. For these reasons, Amandine Gay starts working on her own documentary film "Ouvrir la Voix", thanks to a crowfunding campaign, without the support of the Centre national du cinéma et de l'image animée (CNC). In this film which was issued in 2016, Amandine Gay réunites 24 women of african origins , citizens, activists, engineers, researchers or bloggers to talk about their identity of black women in France. The film received the Out