Sauces and Gravies
Broiled Flounder Amandine
This is truly one of my most favorite meals, from long ago when I was first introduced to it when traveling with my grandparents. It is such a simple preparation and yet sounds so exoctic and is truly delicious. The nutty butter with the hint of lemon and almonds turns a simple fillet of fish into a gourmet delight!
It works well with just about any white fleshed fish. Dover sole, flounder, catfish, grouper to name a few. The recipe that follows is for 2 portions a 6 - 8 ounce fillet each, if serving more simply multiply the ingredients
Directions
- In a small fry pan on medium heat toast the almonds until they begin to brown lightly.
- Once they begin to brown remove from heat and pour into a bowl to cool.
- In a fry pan place the butter and on medium heat lightly brown the butter.
- When the butter solids begin to brown take off heat and add the lemon juice.
- Set aside until the fish are almost cooked through.
- Do not allow the butter to burn.
- Broil or pan fry the fish.
- When the fish are about 2 minutes from being done bring the butter up to heat, and when hot add the parsley and allow it to crisp.
- Once the fish are cooked, plate.
- Add the almonds to the butter, stir to combine and spoon over the fish and serve.