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| Almond Flounder Meniere |
I am such a French virgin... last week lamb for the first time, tonight browned butter and nut encrusted fish... never cooked any of these things. French virgin... is that an oxymoron? Maybe, maybe not... well Almond Flounder Meuniere was a hit with my family.
This is only the second recipe that I have made of Dorie Greenspan’s and I already see a pattern. She is definitely a poet not a techinian when she writes a recipe. I know she is not a trained chef.. I can tell she prefers winging a dish than percisely following a recipe.
Because her directions are not very clear or organized I find I have to read through her recipes several times. In this recipe I found it strange that she wanted me to put the crust on the skin side of the fish??? That is all wrong for presentation, and I’m glad I resisted following directions.
But her recommendation of using egg white to coat the fish I really liked. The technique allows the coating, in this case the almond/flour mixture, to stick without adding any egg flavor.
Dorie mentioned pouring the butter over the fish while it cooked. I found that the fish cooked up in less than 3 minutes on each side, no time to marinate.
I also found no need for the extra almond slices and parsley Dorie recommend. When I went to put it on it just looked like over kill.
I cook a lot of fish and I’ve usually use very light sauces or seasoning because I never want to overshadow the delicacy of the fish. I was concerned that nuts would be too much with the flounder, but it wasn’t. Probably because the almond flavor was mellowed by mixing it with flour. The browned butter was really a nice touch it deepened... made the butter more earthy in it’s flavor.
I served the flounder with small boiled potatoes dressed with butter and tarragon and broccoli with olive oil and red pepper flakes. My family really liked the potatoes, but I am not a big fan of boiled potatoes... it's the Italian in me... I want pasta or rissotto on the side.
Overall, I think this is genuinely a simple and slightly different meal that can easily be made midweek... very appetizing, light and healthy.
looks amazing - I have not tried this recipe yet
ReplyDeleteIf you like fish you'll love it.
DeleteDiane, you have made this look so good that I am pulling out my cookbook.
ReplyDeleteI'll admit it. I took a good picture, but it lives up to its looks.
DeleteYour fish looks perfect. We really enjoyed this, too! Welcome to French Fridays! It's so much fun.
ReplyDeleteThanks so much for your welcome.
DeleteYour fish looks wonderfully delicious! This was a huge hit in my house, glad you enjoyed it, too! I second the welcome to French Fridays!
ReplyDeleteI took a peek at yours looked pretty delicious too. Thank you for the welcome. So you do both the Tues and Friday, that's a lot of Dorie... How long have you been doing them both?
DeleteI third the welcome. I liked this technique of coating the fish too. Besides not tasty eggy, it's also less messy. Great recipes to start. I loved both the lamb and the fish.
ReplyDeleteThank you for the welcome. Your experience with this recipe sounds almost identical to mine.
ReplyDeleteMost of us liked this Dorie-version of two favorite French dishes. Yours looked delicious. Welcome to FFWD. You'll love the experience, I think, as well as the participants, MAY I say that MAY was a great month to begin cooking with us. April - now that was a topsy?turvy time. We all had a lot to say about each recipe. This month we've settled down and have been so agreeable!!!!! Again, glad to have you with us.
ReplyDeleteYes, it seems I walked in on 2 great recipes... I am enjoying myself already. Thanks for the welcome.
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