|Almond Flounder Meuniére|
Ok, let’s get back to the Almond Flounder Meunière. Dorie says this is her interpretation of two classic French dishes: trout amandine and sole meuniere (pronounced moh/nyehr). I don’t speak French and usually butcher the pronunciation of all the French dishes we make. What a great world we live in. You can Google the French word and get the pronunciation spoken to you by a frenchmen. I found that I was pronouncing ‘meunière’ like the word “manure”. Not only incorrect but, quite unappetizing! Meuniére actually means millers wife. It refers to rolling the fish lightly in flour and sautéing it in butter. That is exactly what we did, well sort of. This dish called for whisking an egg yolk, brushing it onto the fillets, then mixing almond meal with flour and grated lemon peel to dip the fish into. You then take the fillets and brown them in browned butter! Finally, garnish with toasted sliced almonds, chopped parsley and some lemon wedges and you have a wonderful dinner! This dish was satisfyingly delicious and enjoyed by both myself and my husband. It will definitely make it’s way onto my dinner rotation! I served mine with some beautiful spring asparagus and Brown Rice Medley (one of my favorites) from Trader Joe’s. Happy Friday everyone!
This recipe can be found in Dorie Greenspans cookbook ‘Around My French Table’ and has also been posted here!
To see what other Doristas are doing check it out here!
|Mixing together the grated lemon peel, almond meal and flour|
|Beautiful and so delicious…if you like flounder this is a must try!|