Hey everyone, it’s me, Dave, welcome to my recipe site. Today, we’re going to make a special dish, flounder meunière. One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Flounder Meunière is one of the most well liked of recent trending meals in the world. It’s appreciated by millions daily. It is simple, it’s fast, it tastes yummy. They are fine and they look wonderful. Flounder Meunière is something that I have loved my entire life.
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 particular recipe, we must prepare a few ingredients. You can have flounder meunière using 7 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Flounder Meunière:
- Make ready 2 Flounder filets
- Make ready 1 dash Salt and pepper
- Take 1 tbsp Cake flour
- Make ready 30 grams Butter
- Make ready 1 tbsp Vegetable oil
- Make ready 1 clove Garlic, crushed
- Get 1 Lemon
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.
Instructions to make Flounder Meunière:
- Season the flounder with salt and pepper. Dust with flour, and shake off the excess.
- Heat vegetable oil over medium heat. Add the butter and let it melt, then add the crushed garlic clove. After the garlic transfers its flavor into the butter and oil, Place the flounder filets in the fry pan.
- Pan fry one side for 4 minutes, then turn them over carefully so that they don't fall apart. Cook the other side for 3 minutes, then turn the heat down to low, cover with a lid and steam cook for 2 minutes.
- Transfer the flounder filets to serving plates. Add 2 tablespoons of lemon juice to the frying pan to make a sauce. Pour this over the flounder and serve.
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 is going to wrap it up with this special food flounder meunière recipe. Thanks so much for reading. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
