CookEat Recipe
Flounder Fillets Sautéed Meunière
Skinned flounder fillet pieces gently fried in butter and finished with parsley, lemon and a little browned butter.
Method
Steps
Step 1
Use one fresh whole flounder weighing two and a half to three pounds. Remove the fillets, skin them and check carefully for small bones. Cut each fillet in two crosswise. Season all the pieces with one teaspoon of salt and half a teaspoon of white pepper, turning them in the seasoning.
Step 2
Heat one and a half teaspoons of melted butter in a nonstick frying pan. Arrange the pieces side by side and fry gently for about five minutes on each side, working in batches if needed and sharing the measured butter between batches. Continue until the thickest pieces reach 145°F and flake easily. Lift onto a hot dish.
Step 3
Sprinkle with one teaspoon of chopped parsley and squeeze over the juice of half a lemon. Add a separate half ounce of butter to the fish pan and heat until nut-brown. Pour over the fillets and serve at once.
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