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Flounder Francaise with Toasted Almonds, Lemon and Capers |
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| 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
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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
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| 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.
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| Notes: |
2026-01-25: with Norway rutabaga.
2025-10-18: With a cucumber Visalia salad and a Cabernet Sauvignon.
2025-07-07: A pair of filets served with 4 bean salad and a bottle of Gewurztraminer.
2024-11-20: This did NOT work. The flounder had a very “fishy” taste. We chucked the whole bag.
2019-02-18: Added to our cookbook.
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04/22/2026
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