Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, flounder meunière. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Flounder Meunière is one of the most well liked of recent trending foods in the world. It’s appreciated by millions every day. It’s simple, it is fast, it tastes delicious. 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 have to first prepare a few ingredients. You can have flounder meunière using 8 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Flounder Meunière:
- Get 2 cuts Flounder fillets
- Take 1 dash Plain flour
- Make ready 1 Salt and pepper
- Get 2 tbsp Oil
- Take 1 tbsp ☆ Soy sauce
- Make ready 1 tbsp ☆ Cooking sake
- Take 1 tsp ☆ Lemon juice
- Make ready 1 as much (to taste) Parsley (for garnish)
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 flounder fillets with salt and pepper. (I cut each fillet in half).
- Evenly coat each side in flour.
- Heat oil in a frying pan and fry both sides of the fillets until golden brown.
- Turn up the heat to high, add the ☆ ingredients, cook briefly, then turn off the heat.
- Transfer to a serving dish and garnish with parsley to taste.
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 for this special food flounder meunière recipe. Thank you very much for your time. I am sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
