Flounder Meunière

Flounder Meunière is a quintessential French classic that transforms humble fish fillets into an elegant masterpiece. The term "meunière" literally translates to "miller's wife style," referring to the simple technique of dredging the fish in flour before pan-frying. This dish is celebrated for its delicate texture, golden crust, and the irresistible aroma of nutty brown butter combined with bright, fresh lemon.

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Whether you are looking for a sophisticated weeknight meal or a stunning main course for a dinner party, Flounder Meunière delivers. The key to its success lies in the balance between the rich, toasted notes of the butter and the acidity of the lemon juice, which cuts through the richness and highlights the natural sweetness of the flounder.

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

To ensure the best results, always pat your fish completely dry before dredging; this helps the flour adhere and prevents the fish from steaming. Use a large nonstick skillet to handle the delicate fillets without breaking them, and be sure to cook in batches if your pan isn't large enough to avoid overcrowding.

Varianten und Anpassungen

If flounder is unavailable, Dover sole or tilapia are excellent substitutes. For those following a gluten-free diet, simply replace the all-purpose flour with rice flour. For an even richer sauce, you can add a small splash of white wine to the pan just before the butter begins to brown.

Serviervorschläge

This classic French dish pairs beautifully with light, fresh sides. Serve the golden fillets alongside steamed green beans or buttery roasted potatoes to soak up the extra lemon-brown butter sauce. Don't forget to provide extra lemon wedges on the side for an added bright finish.

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With its crispy exterior and silky, citrus-infused butter sauce, Flounder Meunière is a testament to the beauty of simple ingredients prepared with care. Enjoy this pescatarian delight as a quick weeknight upgrade or a sophisticated centerpiece for your next dinner party.

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 in butter, creating a light, crispy coating.

→ Can I use other types of fish?

Absolutely. Dover sole, tilapia, trout, or any thin, mild white fish fillets work beautifully with this preparation. Adjust cooking time based on fillet thickness.

→ How do I know when the butter is properly browned?

Watch for the butter to turn golden-amber and release a nutty aroma. This takes 2–3 minutes over medium heat. Remove from heat immediately once browned, as it can burn quickly.

→ Why wipe the pan between cooking fish and making sauce?

Wiping removes any flour residue that could burn or make the sauce grainy. Starting with a clean pan ensures smooth, velvety browned butter for your finished dish.

→ What sides pair well with this dish?

Steamed green beans, roasted potatoes, haricots verts, or a simple green salad with vinaigrette complement the rich butter sauce beautifully. Crusty bread helps soak up extra sauce.

→ Can I make this gluten-free?

Yes. Substitute rice flour or almond flour for the all-purpose wheat flour. The coating will still provide excellent texture and help achieve that golden crust.