Flounder Meunière. Flounder Meunière is a classic French preparation made with a delicate fillet of fish, lots of browned butter, fresh lemon and parsley. Take fillets and pat them dry with a paper towel. In a bowl, mix a half a teaspoon of salt and a quarter of a teaspoon of ground black pepper with a cup of flour.
Lightly floured, sautéed in brown butter, and spritzed with lemon, flounder meuniere is a delicious way to serve fish to your family!
Why is it that so many people dislike fish?
I hear it so often. "Well, I don't eat seafood, but anything else is fine." "I don't eat anything that swims." "I only like fish sticks." Pour enough olive oil to generously coat the bottom of a medium-large saute pan and place over high heat.
You can have Flounder Meunière using 8 ingredients and 5 steps. Here is how you cook it.
Ingredients of Flounder Meunière
- It's 2 of cuts Flounder fillets.
- It's 1 dash of Plain flour.
- Prepare 1 of Salt and pepper.
- It's 2 tbsp of Oil.
- It's 1 tbsp of ☆ Soy sauce.
- You need 1 tbsp of ☆ Cooking sake.
- You need 1 tsp of ☆ Lemon juice.
- Prepare 1 of as much (to taste) Parsley (for garnish).
Working with one filet at a time, lightly dredge in flour and shake off any excess, then gently lay it into the hot oil. Flounder Meunière 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.
Flounder Meunière step by step
- 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..
Dredge the fillets in flour and place them immediately in the pan with the hot oil. Place flour in a baking dish. The French might not approve, but it will be our little secret. Heat oil in large skillet over medium-high heat until oil is hot and shimmers. Add butter; quickly swirl skillet to coat.
