CookEat Recipe
Flounder Meunière
Whole flounder lightly coated in milk and flour, pan-fried and finished in the oven with parsley, lemon and browned butter.
Method
Steps
Step 1
Use a fresh whole three-pound flounder, gutted and cleaned. Make a light incision around the head and grip the skin with a clean food-safe cloth to pull it off both sides, leaving the head, tail and bones in place. Season all over with one teaspoon of salt and half a teaspoon of pepper, lightly moisten with cold milk and roll lightly in flour.
Step 2
For a modern oven setting, preheat to 180°C. Heat one and a half tablespoons of melted butter in a large oven-safe frying pan. Fry the fish for about five minutes on each side, then place the pan in the oven for about fifteen minutes, continuing as needed until the thickest flesh away from bone reaches 145°F and flakes easily.
Step 3
Transfer to a hot dish, sprinkle with one teaspoon of freshly chopped parsley and squeeze over the juice of half a lemon. Remove all the frying fat from the pan. Add a separate half ounce of butter and heat, moving the pan, until the butter is nut-brown. Pour over the fish and serve, carefully lifting the cooked flesh from the bones.
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