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This classic French sauce is a very popular way to serve flat fish. Something cooked à la meunière, literally ‘in the style of the miller’s wife’, is dredged in flour before being fried … as the miller’s wife always had plenty of flour on hand.  The trick to making brown butter is to make it really brown, without burning it – so be brave and push it just past the point where you think it’s done, then quickly stop the cooking with a squeeze of lemon juice. Boiled new potatoes or plenty of crusty bread are a great way to soak up all the delicious nutty butter.