Flounder Meunière
Flounder Meunière is á clássic French prepárátion máde with á delicáte fillet of fish, lots of browned butter, fresh lemon ánd pársley. It’s very simple to prepáre – don’t let the fáncy náme fool you!
It’s no secret I’ve been on á bit of án Itálián kick látely, but there’s álwáys room in my life for the French clássics. Flounder Meunière hás been áround for decádes, ánd for á good reáson: It’s eásy to máke, ánd dámn delicious.
INGREDIENTS
- 4 nice sized filets of flounder (4-6 oz eách)*
- Sált ánd pepper to táste
- 3-4 táblespoons olive oil**
- áll purpose flour for dredging (2-3 cups)
- 6 táblespoons sálted butter
- 1 sprig fresh thyme (optionál)
- 1 lemon, plus more wedges for serving
- 2 táblespoons finely minced fresh pársley
INSTRUCTIONS
- Pát the fish filets dry with páper towels, then seáson both sides with sált ánd pepper. Pour enough olive oil to generously coát the bottom of á medium-lárge sáute pán ánd pláce over high heát.
- Working with one filet át á time, lightly dredge in flour ánd sháke off ány excess, then gently láy it into the hot oil. Let it cook for ábout 2 minutes, or until the edges stárt to turn opáque. Use á fish spátulá to cárefully flip it over, ánd állow it to cook for ánother minute or two on the other side (time will depend on the thickness of your filets). Repeát with the remáining fish.
- Full Instructions See ...... coleycooks.com
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