New York anglers, rejoice! If you're looking to elevate your seafood culinary skills, we have a mouthwatering treat in store for you. Flounder Meunière, a classic French dish, offers an elegant and flavorful dining experience that's surprisingly simple to prepare. What makes this recipe stand out is its fusion of fresh flounder, a squeeze of zesty lemon, and the rich goodness of brown butter—reminiscent of the finest dining experiences in the heart of New York.
At its core, Flounder Meunière is about highlighting the delicate flavors of the flounder, accented by the rich aroma of brown butter. The lemon adds a refreshing tang, and the parsley brings a fresh, herby note. The end result is a harmonious medley of tastes that showcases the very essence of the sea.
Whether you've just reeled in a fresh catch or have been fortunate enough to secure some flounder from your local market, this recipe is your ticket to culinary excellence. Join us as we dive into the art of preparing Flounder Meunière, a dish that perfectly complements New York's passion for fine dining with an oceanic twist.
Ingredients
- Flounder fillets
- Lemon
- Fresh parsley
- Flour
- Salt
- Pepper
- Olive oil
- Salted butter
- Fresh thyme
Instructions
Step 1: The Basics – Preparing the Ingredients- Begin by gathering all your ingredients.
- Start by patting the flounder fillets dry with paper towels.
- Season each fillet with salt and pepper on both sides.
- In a large bowl, add flour for coating the fillets.
- Dip each fillet into the flour, ensuring it's well coated. Shake off any excess.
- Heat a generous amount of olive oil in a large sauté pan over high heat.
- Carefully place the flounder fillets into the pan.
- Cook until the edges turn opaque and flip them over. Cook for another 1-2 minutes based on thickness.
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