???...a solo cello outside the chorus

Why Meuniere?
I remember the first dish i made in my cooking class in college, it was sauted red snapper serve with butter sauce, mixed with chopped parsley , called "Fillet Of Fish Meuniere".
What amazed me, is that, the sauce was so easy to made, but it taste not as simple as how it made. The name keept remain, and so...voila... I named it