Flounder filet "Meuniere"
Flounder filet "Meuniere"

Hey everyone, it’s Brad, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, flounder filet "meuniere". One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Flounder filet "Meuniere" is one of the most favored of recent trending foods on earth. It’s appreciated by millions every day. It’s easy, it’s quick, it tastes yummy. They’re nice and they look wonderful. Flounder filet "Meuniere" is something which I’ve loved my whole life.

Find Deals on Flounder Fillets in Seafood on Amazon. Flounder is so delicate, the cuts can make it fall apart. It helps to keep it flat, so once the proteins relax, it won't curl up.

To get started with this particular recipe, we must first prepare a few components. You can have flounder filet "meuniere" using 6 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Flounder filet "Meuniere":
  1. Take 1 Flounder
  2. Prepare 1 lemon
  3. Take 30 grams butter
  4. Take 1 vegetable oil
  5. Prepare 1 salt & pepper
  6. Take 1 flour

Just be sure to lay the fillets in the hot butter in the pan away from you so you don't end up with second-degree burns (okay, that's an exaggeration but just barely) on your hand (I was much more careful this time). Working with one filet at a time, lightly dredge in flour and shake off any excess, then gently lay it into the hot oil. Use a fish spatula to carefully flip it over, and allow it to cook for another minute or two on the other side (time will depend on the thickness of. Which makes sense… There's something about catching a fish yourself, filleting it, cooking it and eating it that satisfies you in a deeply primal way.

Instructions to make Flounder filet "Meuniere":
  1. Remove the brown skin of the fish. In a plate or on a board, flour the fish with salt and paper on both sides.
  2. In a large pan (oval if you have), heat up some vegetable oil (test it by putting the tail of the fish in the pan), and start cooking the fish. Flip the fish when the side has a golden colour.
  3. Once both sides are cooked, remove the fish and keep it aside. Remove the fat in the pan. Put the butter in the pan and add the fish back. Manage the heat until the butter gets a nutty colour but DOES NOT burn.
  4. Deglaze the pan with the lemon juice. You should see big bubbles. You can dress the plate and serve with vegetable tagliatelles or steamed potatoes

Flounder fillets are delicate, flaky and have a flavor profile reminiscent to shellfish. Pat the sole fillets dry with paper towels and sprinkle one side with salt. Heat oil in large skillet over medium-high heat until oil is hot and shimmers. Add butter; quickly swirl skillet to coat. Slip the fillets into the skillet, nut side down, without crowding the skillet.

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