Hey everyone, it’s me again, Dan, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, flounder meunière. One of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Flounder Meunière is one of the most popular of current trending foods in the world. It’s simple, it’s quick, it tastes yummy. It is appreciated by millions every day. Flounder Meunière is something which I have loved my whole life. They are fine and they look fantastic.
Flounder Meunière is a classic French preparation made with a delicate fillet of fish, lots of browned butter, fresh lemon and parsley. It's very simple to prepare - don't let the fancy name fool you! This Flounder Meuniere Recipe brings us back to our visit to Brussels in Belgium where our daughter had the most delicious Flounder Meuniere.
To begin with this recipe, we must prepare a few components. You can have flounder meunière using 7 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Flounder Meunière:
- Make ready 5 half fillets, 50 grams each Flounder fillets
- Make ready 1 Plain flour
- Make ready 1 Salt and pepper
- Take 40 grams Butter
- Get 3 tbsp Olive oil
- Take 1 Lemon
- Make ready 2 tbsp Soy sauce
If possible, buy wild Pacific sole. This dish is an inventive crossbreeding of two classic dishes: sole amandine, in which the fish is finished with sautéed sliced almonds, and sole meunière, in which the fish, often whole, is sautéed in browned butter. In my version, I use baby flounder (easier to find in the market here than true sole), lightly coat the fillets with ground almonds, sauté them in browned butter, and serve. This is a VERY good, simple Meuniere.
Steps to make Flounder Meunière:
- Sprinkle the salt and pepper over the flounder fillets.
- Coat the fillets in the flour, and thoroughly cook in a frying pan with butter and olive oil.
- Drizzle over a sauce made with the soy sauce and lemon, and garnish with a lemon to finish. Serve with some accompaniments to add color.
I think you can use almost any kind of firm white fish. Be sure to use kosher salt, there is a difference. And I think the lemon zest really adds to the dish. I also add a few splashes of white wine and sometimes add capers at the end. Heat oil in large skillet over medium-high heat until oil is hot and shimmers.
So that’s going to wrap this up for this exceptional food flounder meunière recipe. Thank you very much for reading. I am sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
