Not a Wimp Or a Blimp

But Flounder is here!  Perhaps I've seen "Animal House" too many times!  Yay!

This time the choice for our online group, French Fridays with Dorie, is Almond Flounder Meuniere.  Oh yum. I look forward to anything that includes nuts. 

Dorie describes this dish as an inventive cross-breeding of the classic sole amandine, in which the fish is finished with sauteed sliced almonds, and sole meuniere, in which the fish, often whole, is sauteed in browned butter. Flounder is easier to find here in the U.S.

Due to previous purchase of a giant bag of sliced almonds from Costco, the only ingredient I had to go out and buy were the flounder fillets.  Other ingredients include butter (of course), lemon zest, flour, and an egg yolk. What could be easier?

Some of the almonds are ground then mixed with 1 Tbsp of flour, the zest, salt and pepper.  Pat the fish fillets dry and brush them with beaten egg yolk. Dip that side of the fish in the nut mixture.

Flounder Fillets brushed with egg yolk

Sauteeing in browned butter

Heat a large skillet over medium heat, add 1 Tbsp butter and a small pinch of salt if your butter is unsalted. Cook the butter until it is light brown, about 3 minutes. Slip the fillets into the brown butter, nut side down. Don't crowd the pan, lower the heat. Spoon browned butter over the fish as they cook, about 3 minutes per side. Garnish with some toasted almonds and parsley if desired.

We had ours with broccoli seasoned with almonds and red pepper flakes.  This was DELICIOUS!!  Quite simple and very tasty.

You can always see what other Dorie followers have to say at www.frenchfridayswithdorie.com.