Save to Pinterest Flounder Meunière is a timeless French classic that brings elegance to the table with minimal effort. This dish features delicate flounder fillets that are lightly dredged in flour and pan-fried until they reach a beautiful golden-brown perfection, finished with a luscious and bright lemon-browned butter sauce. It is a sophisticated yet quick meal, making it ideal for both busy weeknights and special occasions.
Save to Pinterest The term "Meunière" literally translates to "miller's wife," referring to the simple technique of dusting fish in flour before sautéing it in butter. This method protects the fragile flounder fillets while they cook, ensuring they remain tender and moist inside while developing a savory crust on the outside.
Ingredients
- Fish: 4 flounder fillets (about 150 g each), skin removed; 1/2 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper
- Dredging: 1/2 cup all-purpose flour
- Cooking: 3 tablespoons unsalted butter, divided; 2 tablespoons olive oil
- Sauce: 4 tablespoons unsalted butter; Juice of 1 lemon (about 2 tablespoons); 2 tablespoons chopped flat-leaf parsley; Lemon wedges, for serving
Instructions
- Step 1
- Pat the flounder fillets dry with paper towels. Season both sides with salt and pepper.
- Step 2
- Place flour on a plate. Dredge each fillet lightly in flour, shaking off excess.
- Step 3
- Heat 2 tablespoons butter and olive oil in a large nonstick skillet over medium-high heat.
- Step 4
- When the butter is foamy, add the fillets (in batches if necessary). Cook 2–3 minutes per side, until golden and just cooked through. Transfer to a warm platter.
- Step 5
- Wipe out the skillet. Add the remaining 4 tablespoons butter. Cook over medium heat until it turns golden brown and smells nutty, 2–3 minutes.
- Step 6
- Remove from heat. Stir in lemon juice and parsley. Immediately spoon the browned butter sauce over the fish.
- Step 7
- Serve at once with lemon wedges.
Zusatztipps für die Zubereitung
Using a large nonstick skillet and a sturdy spatula is essential for handling the delicate fillets without breaking them. Ensure the butter is foamy before adding the fish to achieve that signature golden-brown crust.
Varianten und Anpassungen
If you cannot find flounder, Dover sole or tilapia are excellent substitutes. For those following a gluten-free diet, you can substitute the all-purpose flour with rice flour. To create a richer sauce, try adding a splash of white wine to the pan just before the butter begins to brown.
Serviervorschläge
This elegant French dish pairs beautifully with simple sides like steamed green beans or crispy roasted potatoes. The acidity of the lemon-butter sauce cuts through the richness, making it a well-balanced meal.
Save to Pinterest With its delicate texture and vibrant flavors, Flounder Meunière is a testament to the beauty of simple, high-quality ingredients. Enjoy this restaurant-style dish in the comfort of your own home, knowing you've mastered a true French classic.
Recipe FAQs
- → What does meunière mean?
Meunière is French for "miller's wife," referring to the traditional cooking method of dredging fish in flour before pan-frying. The flour creates a delicate golden crust while keeping the fish moist inside.
- → Can I use other types of fish?
Absolutely. Dover sole, tilapia, trout, or any thin, mild white fish fillets work beautifully. The key is using fish that cooks quickly and pairs well with butter.
- → How do I know when the butter is properly browned?
Watch for the butter to turn golden amber and develop a nutty aroma. Small browned milk solids will appear at the bottom—this takes about 2-3 minutes over medium heat. Remove it immediately once browned, as it can burn quickly.
- → Why wipe out the pan between cooking fish and making sauce?
Wiping removes any burnt flour residue from cooking the fish, which could make your final sauce taste bitter. A clean pan ensures the brown butter stays sweet and nutty.
- → What sides pair well with this dish?
Steamed green beans, roasted potatoes, or a simple green salad with vinaigrette complement the rich flavors. Crusty bread is perfect for soaking up the extra brown butter sauce.