Flounder Meunière. Flounder Meunière is a classic French preparation made with a delicate fillet of fish, lots of Flounder Meunière has been around for decades, and for a good reason: It's easy to make, and damn delicious. Nicole Gaffney aka Coley dishes up her latest instructional video! Flounder Meunière is a classic French dish thats really simple to prepare with only a few.

Dip the fillets in milk or cream, thne dredge in flour. This Flounder Meuniere Recipe brings us back to our visit to Brussels in Belgium where our daughter had the most delicious Flounder Flounder Meuniere Recipe. Photo: Alan Richardson. by Dorie Greenspan. You can cook Flounder Meunière using 8 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Flounder Meunière

It's 4 fillets of Flounder.
Prepare 1 dash of ＊Salt and pepper.
Prepare 1 tsp of ＊Curry powder.
It's 1 tsp of ＊Paprika.
It's 1 of Plain flour.
You need 1 dash of Dill.
It's 1 of Butter.
Prepare 1 of few drops Olive oil.

Serving: The flounder is good with simple sides, like boiled potatoes — roll them around in a little butter and sprinkle them with. Serving of Flounder Meuniere This flounder has been covered in flour and fried with butter. Flounder Meunière is a classic French dish thats really simple to prepare with only a few ingredients. Don't be intimidated by cooking fish!

Flounder Meunière instructions

Sprinkle the ＊ seasonings on the flounder..
Mix together a suitable amount of flour and the dill in a dish (I use the disposable tray that the fish came in)..
This is the dill I used. If you can't get any, dried parsley works as a replacement, or it's fine to omit it entirely..
Heat oil in the frying pan on medium heat. Once it's well-heated, coat the flounder in Step 2, pat off any excess, and add to the frying pan..
Cook for 2-3 minutes until browned. Add a little butter and turn the flounder over. Once it's cooked through, it's done..

Press play to see how easy it can be. Find yourself a flounder and you'll coo about this dish for years. Julia Child's first meal in France was sole meunière. She cooed about it for the rest of her life, and rightly so. This flounder has been covered in flour and fried with butter.