Almond-Crusted Flounder

22saves
45min


402 people made this

This dish melts in your mouth. The credit goes to my future mother-in-law. Each fillet should be approximately 2.5cm thick.

Susan W.

Ingredients
Serves: 6 

  • 90ml dry white wine
  • 2 tablespoons cider vinegar
  • 2 tablespoons finely chopped shallots
  • 1 sprig fresh thyme
  • 1 bay leaf
  • 90ml pure cream
  • 155g unsalted butter - chilled, cut into 2.5cm cubes
  • 3 tablespoons chopped fresh chives
  • 2 teaspoons fresh lemon juice
  • salt and freshly ground black pepper to taste
  • 4 x 185g flounder or jewfish fillets
  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • 1 1/3 cups fresh breadcrumbs
  • 90g finely chopped almonds
  • 1 tablespoon unsalted butter, melted
  • 1 egg, lightly beaten

Directions
Preparation:20min  ›  Cook:25min  ›  Ready in:45min 

  1. In a small saucepan over medium heat, combine wine, vinegar, shallots, thyme and bay leaf. Simmer until liquid has almost evaporated. Stir in cream, and simmer until liquid is reduced by half; decrease heat to low.
  2. Whisk in butter, 1 piece at a time, adding each new piece before previous one has melted completely. Do not allow sauce to simmer, or it may separate.
  3. Strain sauce through a fine sieve into a heat-proof bowl. Stir in chives, lemon juice, salt and pepper. Keep warm by setting bowl in a larger container of hot water.
  4. Preheat oven on grill setting. Pat fish fillets dry and season with salt and pepper.
  5. Heat oil and 1 tablespoon butter in a large frying pan over medium-high heat. Add fish and cook 2 to 3 minutes on each side, or until golden and just cooked through. Transfer to a baking tray, and cool 5 minutes.
  6. In a small bowl, stir together breadcrumbs, almonds and 1 tablespoon melted butter. Brush tops of fillets with egg, and spread with almond mixture.
  7. Grill fillets 1 to 2 minutes, or until browned (watch closely). To serve, place fillets on individual plates and spoon sauce around it.

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Reviews (1)

Pennyhealy
1

This was delicious! My husband who is not a fish lover thought it was yummy and wants me to cook it for him again! 10/10 - 18 Feb 2011

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