Almond Flounder Meunière


I was away at a Women’s Retreat for the weekend. Don should have had time to relax, but he got a pinched nerve in his back! Nevertheless, he made himself a delicious meal.

Flounder with Almonds

Almond Flounder Meunière

We enjoy fish and it seems this winter all we have had is tilapia and salmon, which are great in their own right, but Don was excited when he found flounder fillets at the store on Saturday. He quickly bought it, thinking how nice it would be to have stuffed flounder for supper.

As  he paged through recipe books looking for a good stuffed flounder recipe, he happened across this one in Dorie Greenspan’s Around My French Table cookbook. Don said it was simple, beautiful and very satisfying.

Almond Flounder Meunière
Serves 4

1/3 cup ground almonds
1 tablespoon all-purpose flour
Zest from a half of a lemon
Salt and freshly ground pepper to taste
4 flounder fillets
1 large egg yolk beaten
2 to 4 tablespoons salted butter
Toasted almond slices and parsley for garnish
Lemon wedges for serving

Put the egg yolk in a flat dish. Place the ground almonds, flour, lemon zest, salt and pepper in another flat dish and blend well. If you don’t have ground almonds, you can whisk whole raw almonds around in the small Cusinart for a couple of minutes until they are very finely chopped. 

Put a non-stick skillet over medium high heat and add enough butter to cover the bottom. Heat the butter just until it begins to brown. Coat one side of the fillets with the egg yolk then dip in the almond mixture. Place the coated side down in the skillet. Cook about 3 minutes then turn the fillet over to finish cooking, about another 2 minutes. Add more butter if the skillet looks dry. Spoon some of the melted butter over the fillets. Remove from heat, squirt with lemon juice and transfer to warm plates. Garnish with slivered almonds and parsley. Serve with lemon wedges.

~Lois

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About Lois

My husband, Don Crawford, and I love to cook. For me, it's more about eating delicious food than the actual cooking. I like to cook mostly because I like to eat, and I like the proud sense of accomplishment when the food I make is appreciated by others. For Don, it's all about presentation. So we make a good team. I'm too impatient to create beautiful presentations (usually), but he sweeps in and takes over so it all turns out great. All our recipes are tried and true!
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