Hello everybody, it’s John, welcome to our recipe page. Today, we’re going to prepare a special dish, flounder meunière. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.
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. It's a great alternative to Sole Meuniere.
Flounder Meunière is one of the most favored of current trending meals on earth. It’s easy, it’s fast, it tastes delicious. It’s appreciated by millions daily. They’re nice and they look fantastic. Flounder Meunière is something that I’ve loved my entire life.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook flounder meunière using 7 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Flounder Meunière:
- Take 2 Flounder filets
- Prepare 1 dash Salt and pepper
- Get 1 tbsp Cake flour
- Make ready 30 grams Butter
- Get 1 tbsp Vegetable oil
- Take 1 clove Garlic, crushed
- Get 1 Lemon
I was hoping to make Sole Meunière, but the supermarket decided otherwise. (Not only did they not have sole, they had no idea what it was). I substituted flounder, but if you can find sole, go for that instead. Generously coat a large saute pan with olive oil and bring to a high heat. This kind of made me think of chicken piccata, only made with fish.
Steps 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.
Generously coat a large saute pan with olive oil and bring to a high heat. This kind of made me think of chicken piccata, only made with fish. Use a flatfish, like sole or flounder for best results. 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.
So that is going to wrap it up for this special food flounder meunière recipe. Thanks so much for your time. I’m confident you will make this at home. There is 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 family, colleague and friends. Thanks again for reading. Go on get cooking!
