Reference to Preparing Perfect Flounder Meunière
Wishing to eat Flounder Meunière a 5-star restaurant's, but for some causes are not able to go to restaurants. This recipe is going to help you with clear instructions on cooking a Flounder Meunière like a famous chef made.
We hope you got benefit from reading it, now let's go back to flounder meunière recipe. You can have flounder meunière using 7 ingredients and 4 steps. Here is how you cook that.
To cook an extraordinary Flounder Meunière, here are the ingridients required:
- Use 2 of Flounder filets.
- Take 1 dash of Salt and pepper.
- Provide 1 tbsp of Cake flour.
- Prepare 30 grams of Butter.
- Prepare 1 tbsp of Vegetable oil.
- Prepare 1 clove of Garlic, crushed.
- Use 1 of Lemon.
After readying the components, next you are good to cook your 5-star Flounder Meunière by following the instructions on this section:
- 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..
Use a flatfish, like sole or flounder for best results. This dish is an inventive crossbreeding of two classic dishes: sole amandine, in which the fish is finished with sautéed sliced almonds, and sole meunière, in which the fish, often whole, is sautéed in browned butter. In my version, I use baby flounder (easier to find in the market here than true sole), lightly coat the fillets with ground almonds, sauté them in browned butter, and serve. Almond flounder meunière is an inventive mashup of two classic dishes - sole amandine and sole meunière. This version from Dorie Greenspan uses baby flounder that is lightly breaded, cooked in brown butter, and sprinkled with toasted almonds.
Recipe : Flounder Meunière
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