Flounder filet "Meuniere"
Flounder filet "Meuniere"

Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, flounder filet "meuniere". It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

Flounder filet "Meuniere" is one of the most popular of current trending meals on earth. It’s appreciated by millions every day. It is easy, it is fast, it tastes yummy. Flounder filet "Meuniere" is something that I’ve loved my whole life. They are nice and they look wonderful.

Flounder is so delicate, the cuts can make it fall apart. Take fillets and pat them dry with a paper towel. In a bowl, mix a half a teaspoon of salt and a quarter of a teaspoon of ground black pepper with a cup of flour.

To begin with this particular recipe, we must first prepare a few ingredients. You can have flounder filet "meuniere" using 6 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Flounder filet "Meuniere":
  1. Get 1 Flounder
  2. Take 1 lemon
  3. Take 30 grams butter
  4. Make ready 1 vegetable oil
  5. Prepare 1 salt & pepper
  6. Take 1 flour

Which makes sense… There's something about catching a fish yourself, filleting it, cooking it and eating it that satisfies you in a deeply primal way. Flounder fillets are delicate, flaky and have a flavor profile reminiscent to shellfish. Flounder Meunière is a classic French dish thats really simple to prepare with only a few ingredients. Don't be intimidated by cooking fish!

Instructions to make Flounder filet "Meuniere":
  1. Remove the brown skin of the fish. In a plate or on a board, flour the fish with salt and paper on both sides.
  2. In a large pan (oval if you have), heat up some vegetable oil (test it by putting the tail of the fish in the pan), and start cooking the fish. Flip the fish when the side has a golden colour.
  3. Once both sides are cooked, remove the fish and keep it aside. Remove the fat in the pan. Put the butter in the pan and add the fish back. Manage the heat until the butter gets a nutty colour but DOES NOT burn.
  4. Deglaze the pan with the lemon juice. You should see big bubbles. You can dress the plate and serve with vegetable tagliatelles or steamed potatoes

It's much easier than you think. Pat the sole fillets dry with paper towels and sprinkle one side with salt. Heat oil in large skillet over medium-high heat until oil is hot and shimmers. Add butter; quickly swirl skillet to coat. Season the fish on both sides with salt.

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