Flounder Meuniere Recipe

Flounder Meunière Coley Cooks

WebOct 16, 2015 · Pour enough olive oil to generously coat the bottom of a medium-large saute pan and place over high heat. Working with one filet …

Rating: 5/5(7)
1. Pat the fish filets dry with paper towels, then season both sides with salt and pepper. Pour enough olive oil to generously coat the bottom of a medium-large saute pan and place over high heat.
2. Working with one filet at a time, lightly dredge in flour and shake off any excess, then gently lay it into the hot oil. Let it cook for about 2 minutes, or until the edges start to turn opaque. Use a fish spatula to carefully flip it over, and allow it to cook for another minute or two on the other side (time will depend on the thickness of your filets). Repeat with the remaining fish.
3. Pour out the oil, wipe out the pan and lower the heat to medium. Add in the butter and let it cook until it starts to turn golden brown and smells nutty, about 4 minutes. Toss in the thyme sprig (if using) and stand back because it will spit and spatter. Then turn off the heat and quickly squeeze in lemon juice and shake the pan around to incorporate.
4. Place one filet on each plate and pour the butter sauce over top. Sprinkle with parsley and serve immediately with more lemon wedges on the side.

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Sole Meunière With Flounder Recipe — Eat This Not That

WebApr 8, 2019 · Season the fish on both sides with salt. Place the flour in a flat dish and dredge the fish on both sides, shaking off any excess flour. …

Rating: 2.6/5(14)

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Sole Meunière Kitchen Confidante®

WebOct 22, 2018 · Instructions. Pat the fish dry with paper towels. In a shallow bowl, whisk together the flour, Herbes de Provence, salt and pepper. …

Rating: 4.8/5(8)
1. Pat the fish dry with paper towels.
2. In a shallow bowl, whisk together the flour, Herbes de Provence, salt and pepper. Dredge the fish in the flour, tapping off excess flour.
3. Heat the olive oil in a large non-stick skillet over medium heat. Working in batches, cook the fish for about 2 minutes per side, until the fish is golden brown. Add more olive oil if necessary if the pan dries up. Transfer the fish to a platter and repeat until all the fillets are cooked.
4. Lower the heat to medium-low. Stir in the lemon juice, capers and caper juice to the pan. Let the sauce bubble, then whisk in the butter (or more olive oil). Pour the sauce over the fish and garnish with parsley. Serve immediately.

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15Minute Classic Sole Meunière Recipe Well …

WebMar 18, 2024 · How To Make Sole Meunière. Setup the dredging station: Combine almond meal, flour, lemon zest, Kosher salt, and black pepper …

Rating: 5/5(1)

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