Which dish features a beurre noisette sauce?

The dish that features a beurre noisette sauce is Snapper amandine. Beurre noisette, which translates to "brown butter," is a cooking technique where butter is melted and cooked until it turns a golden brown color, imparting a nutty flavor. In Snapper amandine, this sauce is typically paired with the fish, along with almonds, which complements the light, delicate flavor of the snapper.

This culinary approach enhances the dish by providing richness and depth through the nutty flavors of the beurre noisette. The combination of the browned butter with the almonds results in a harmonious balance that is characteristic of this classic French preparation.

In contrast, the other dishes listed do not prominently feature beurre noisette as a central component. Maine lobster bisque is a creamy soup usually rich in shellfish flavors. Moules frites consists of mussels and fries and typically has a white wine or garlic-based sauce. Wild mushroom rigatoni would likely include a creamy or herb-based sauce rather than a beurre noisette. Therefore, Snapper amandine is distinctly recognized for its use of this particular sauce.