Thursday, June 16, 2011

Almond Flounder Meuniere

The new recipe this week comes from Around My French Table by Dorie Greenspan.  It was so good, and so easy!  It's definitely a keeper!

Almond Flounder Meuniere
(Serves 4)

2/3 c ground almonds (I ground some sliced almonds up in the food processor)
2 tbsp all-purpose flour
Zest of 1 lemon
Salt and pepper
24 oz. baby flounder (4 pieces)
2 large egg yolks, lightly beaten
3-4 tbsp cold butter (divided)
Sliced almonds, toasted
Chopped fresh parsley as a garnish (optional)

Whisk the ground almonds, flour, and zest together.  Season with salt and pepper.  Set aside.

Pat the fish dry.  Using a pastry brush, lightly brush one side of each fillet with the egg yolk.  Dip the coated side in the almond mixture.

Put a large nonstick skillet over medium heat.  Add 2 tbsp of the butter, and cook until it turns light brown, about three minutes.  Slip the fillets into the skillet nut side down, without crowding.  Lower the heat, and cook for 3 minutes or so, until the coating is golden and the fish is cooked halfway through.  Season the exposed side of the fillet with salt and pepper.

Add another tbsp of butter to the pan, and gently flip the fillets over.  Cook about two minutes more, until the fish is opaque, spooning some of the butter over the top once or twice.  If the pan becomes dry, add more butter.

Give the fish a light squeeze of lemon juice, and garnish with parsley and toasted almonds.  Enjoy!

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