![]() ![]() When the foaming has subsided, add the almonds to the pan and cook until the butter and almonds are just beginning to brown, 1 to 3 minutes. Remove to individual plates and keep warm.ĭrain out the oil and wipe the sauté pan with a paper towel and add the remaining 3 tablespoons of butter to the pan. You want to be careful not to over cook the fish as the filets are thin. Turn carefully with a large spatula and cook about a minute more. Cook until lightly browned, about 2 minutes, depending on the thickness of the fish. When the butter has stopped foaming, add the flounder (depending on the size of the filets, it may be necessary to cook the fish in two batches). Lightly dust the fish with Wondra or flour and shake off any excess. Heat the olive oil and 1 tablespoon of butter in a large nonstick sauté pan over medium heat. Season each side of the flounder generously with salt and pepper. 1 Tbsp chopped fresh parsley (optional).1 or two flounder filets per person, depending on size.Although easy to prepare, I believe your family or friends will love it. This fish dish comes together very quickly and is perfect for a weeknight dinner. A little squeeze of fresh lemon adds just enough acidity to balance the butter. To insure that your fish is moist and delicious, just remember to not over cook whatever fish you are preparing. Essentially, this is a recipe for fish that is lightly floured and pan-fried in olive oil and a little butter and then sauced with a classic butter sauce in which slivered almonds have been browned. You may think that cooking fish at home is difficult but it is just the opposite, it is easy. Another popular almondine dish is green beans almondine, where browned butter toasted almonds add a wonderful flavor and crunch to tender, young green beans.Īfter spotting fresh flounder at my local fish market, I decided to prepare flounder almondine. However, you can prepare this dish using any thin, mild tasting, white fish filets such as trout, sole, snapper or tilapia that you have available in your area. Both dishes are usually served very simply with buttered new potatoes and haricot vert. These two fish are delicate in flavor and lend themselves perfectly to this classic preparation. Trout almondine or amandine, (the spelling depends on if you are American or European) and sole almondine are often found on menus at restaurants in Europe. Almondine or Amandine, is a fancy name for a simple food preparation that can change a bland and boring dish into something special.
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