Hello everybody, it’s Drew, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, flounder meunière. It is one of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.
Flounder Meunière is one of the most favored of current trending foods in the world. It’s easy, it’s fast, it tastes yummy. It’s enjoyed by millions daily. Flounder Meunière is something that I have loved my entire life. They are nice and they look fantastic.
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! Pour enough olive oil to generously coat the bottom of a medium-large saute pan and place over high heat. Working with one filet at a time, lightly dredge in flour and shake off any excess, then gently lay it into the hot oil.
To begin with this recipe, we have to prepare a few ingredients. You can have flounder meunière using 7 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Flounder Meunière:
- Get 2 Flounder filets
- Take 1 dash Salt and pepper
- Take 1 tbsp Cake flour
- Get 30 grams Butter
- Prepare 1 tbsp Vegetable oil
- Get 1 clove Garlic, crushed
- Prepare 1 Lemon
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. Then transfer mixture onto a flat surface or a plate. Lightly coat fillets on both sides. In a skillet, over low heat, melt half a stick of butter.
Instructions 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.
- Ready to serve and ENJOY!
Lightly coat fillets on both sides. In a skillet, over low heat, melt half a stick of butter. Once butter is melted turn heat to medium and add fish. Deadly simple but intensely satisfying, this French bistro classic ranks as one of the great dishes of the world—especially when made with the freshest fish possible. Sole Meunière is extremely tough to come by in most parts of America, and it's known to inflict damage to the wallet, so we recommend trying this with flounder, which is widely available at about half the price.
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