Flounder Meunière

Flounder Meunière is a masterpiece of French cuisine that proves elegance doesn't have to be complicated. This classic dish features delicate flounder fillets that are lightly dredged in flour and pan-fried to achieve a perfectly golden, crisp exterior. Finished with a bright and nutty lemon-browned butter sauce, it is a sophisticated meal that can be prepared in just 20 minutes, making it an ideal choice for a busy weeknight or a special weekend dinner.

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The term "meunière" literally translates to "miller's wife style," referring to the simple technique of dredging the fish in flour before cooking. This method creates a thin, delicate crust that captures the savory sauce, ensuring every bite is flavorful and moist. It is a timeless technique that highlights the natural sweetness of the flounder.

Ingredients

• Fish: 4 flounder fillets (about 150 g each), skin removed, 1/2 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper
• Dredging: 1/2 cup all-purpose flour
• Cooking: 3 tablespoons unsalted butter (divided), 2 tablespoons olive oil
• Sauce: 4 tablespoons unsalted butter, Juice of 1 lemon (about 2 tablespoons), 2 tablespoons chopped flat-leaf parsley, Lemon wedges for serving

Instructions

Step 1: Prepare the Fish

Pat the flounder fillets dry with paper towels. Season both sides with salt and pepper.

Step 2: Dredge in Flour

Place flour on a plate. Dredge each fillet lightly in flour, shaking off excess.

Step 3: Heat the Pan

Heat 2 tablespoons butter and olive oil in a large nonstick skillet over medium-high heat.

Step 4: Pan-Fry Fillets

When the butter is foamy, add the fillets (in batches if necessary). Cook 2–3 minutes per side, until golden and just cooked through. Transfer to a warm platter.

Step 5: Brown the Butter

Wipe out the skillet. Add the remaining 4 tablespoons butter. Cook over medium heat until it turns golden brown and smells nutty, 2–3 minutes.

Step 6: Make the Sauce

Remove from heat. Stir in lemon juice and parsley. Immediately spoon the browned butter sauce over the fish.

Step 7: Serve

Serve at once with lemon wedges.

Zusatztipps für die Zubereitung

To achieve the best sear, ensure your skillet is sufficiently hot before adding the fish; the butter should be foamy but not burning. Using a large nonstick skillet helps prevent the delicate flounder fillets from sticking or falling apart when you flip them. Always pat the fish dry to ensure the flour coating stays crisp rather than becoming gummy.

Varianten und Anpassungen

If flounder is not available at your local market, Dover sole or tilapia are excellent substitutes that work well with this preparation. For a gluten-free version, simply substitute the all-purpose flour with rice flour. To create a more complex flavor profile, you can add a splash of white wine to the skillet just before the butter begins its browning process.

Serviervorschläge

This delicate fish pairs beautifully with light sides that won't overpower its flavor. Consider serving the fillets over a bed of roasted potatoes or alongside steamed green beans. The bright lemon notes also make it a wonderful companion to a crisp, dry white wine, creating a complete and balanced pescatarian meal.

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With 32 grams of protein per serving and a total cook time of just 10 minutes, this Flounder Meunière is as nutritious as it is delicious. It brings a touch of French culinary tradition to your dinner table, proving that simple techniques often yield the most extraordinary results. Enjoy this classic dish fresh and hot for the best texture and flavor.

Frequently Asked Questions

→ What type of fish works best for meunière?

Flounder is traditional, but Dover sole, tilapia, or any mild, white-fleshed fish fillets work beautifully. The key is using thin, delicate fillets that cook quickly and pair well with butter.

→ Why is my butter burning instead of browning?

Browned butter requires careful attention. Keep the heat at medium and watch closely—those milk solids will turn from golden to burnt quickly. The butter is ready when it smells nutty and has a deep amber color. Remove from heat immediately.

→ Can I make this gluten-free?

Absolutely. Simply substitute the all-purpose flour with rice flour or a gluten-free flour blend. The technique remains the same, and you'll still achieve that lovely golden crust.

→ How do I prevent the fish from sticking to the pan?

Use a quality nonstick skillet and make sure your butter and oil are hot and foamy before adding the fish. Don't move the fillets once they're in the pan—let them develop a crust before flipping.

→ What sides pair well with this dish?

Steamed green beans, roasted potatoes, or a simple green salad with vinaigrette complement the richness perfectly. Crusty bread is ideal for sopping up that delicious browned butter sauce.