|
 |
Flounder Francaise with Toasted Almonds, Lemon and Capers |
|
|
|
| Ingredients: |
2 ounces (1/4 cup) sliced almonds
3-4 flounder fillets, 6 to 8 ounces each
Salt and pepper
1 egg
A splash heavy cream
4 tablespoons extra-virgin olive oil, divided
|
3 tablespoons butter, divided
1/2 cup dry white wine, eyeball it - a couple of glugs
Handful flat-leaf parsley, finely chopped
1 lemon, zested and juiced
3 tablespoons capers
|
|
| Procedures: |
Toast almonds over moderate heat and reserve.
Preheat a large nonstick skillet over medium to medium high heat.
Season the fish with salt and pepper.
Beat eggs with cream.
Add 2 tablespoons extra-virgin olive oil to the skillet, 2 turns of the pan then add 2 tablespoons butter, cut into small pieces.
Dip the fish into the eggs and cook on both sides until just golden, 5 to 6 minutes total.
Transfer fish to a plate and cover with loose a foil tent to retain heat.
Add wine to the pan and reduce by half, 1 minute, then add 1 tablespoon butter and a handful of parsley to the pan.
Stir in the lemon juice and zest and the capers.
Turn off heat.
Pour sauce over fish and top with sliced almonds.
| |
| Notes: |
2024-07-14: Served with butternut squash, broccoli salad and a Relax Riesling.
2024-04-14: Served with 4 bean salad, grillin’ beans and a bottle of primitive.
2023-11-20: Topped with Lemon Cream Sauce 2.
2023-08-28: We used tilapia and the lemon cream sauce, and served with red cabbage and a Dr Loosen Riesling.
2019-02-18: Added to our cookbook.
| |
|
07/21/2024
|
|
|
