Pan-fried flounder with brown butter

Name: Pan-fried flounder with brown butter
Cook time: 1 h 30 min
Yield: 2
Cuisine: French
Ingredients: 2 whole flounder (about 400-500g each); 1 tbsp olive oil; flour for dusting; salt; 1 tbsp butter; 3 tbsp almond flakes; 1 tbsp chopped parsley; juice of half a lemon

Bridgitte Hafner

April 22, 2020

Whole flounder with brown butter.Marina Oliphant

Time:1-2 hoursServes:2

This dish is a bit of a classic; the combination of nutty brown butter, lemon and parsley is great, and the almonds give it texture.

Ingredients

2 whole flounder (about 400-500g each)
1 tbsp olive oil
flour for dusting
salt
1 tbsp butter
3 tbsp almond flakes
1 tbsp chopped parsley
juice of half a lemon

Method

Remove skin from top side of flounder: first make an incision through to the flesh close to the tail on the top, darker side of the fish. Peel some of the skin away from the flesh and, when you have enough of a grip, place one hand firmly on the fish and with the other pull towards the head. The skin should come away quite easily in one large piece (especially if very fresh). Cut the skin where the body reaches the head and discard.
Heat a large frying pan with the oil. Lightly dust the first flounder in flour on both sides and shake off any excess. Cook the fish for about five minutes on each side, seasoning with salt. Remove to a dish, cover with foil and keep warm while you cook the other fish. Repeat as before, remove fish, then add the butter and almonds to the pan and cook for a few minutes, stirring, until the almonds turn golden and the butter turns brown.
To serve, add the chopped parsley and a squeeze of lemon and pour over the fish. Serve immediately.