Save Flounder Meunière is a masterpiece of French simplicity, transforming delicate fillets into a gourmet experience in just 20 minutes. This classic dish, known as "à la meunière" or "miller's wife style," relies on a light dusting of flour and a rich, nutty browned butter sauce to highlight the fish's natural sweetness. Whether you are seeking a fast weeknight luxury or a sophisticated main for a dinner party, this pescatarian delight delivers elegance in every bite.
Save The beauty of this technique lies in the contrast between the tender, flaky fish and the subtle crunch of the golden crust. By dredging the flounder in flour and pan-frying it in a blend of butter and olive oil, you create a surface that perfectly captures the savory brown butter and aromatic parsley sauce.
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: Prep the Fillets
- Pat the flounder fillets dry with paper towels. Season both sides with salt and pepper.
- Step 2: Lightly Dredge
- Place flour on a plate. Dredge each fillet lightly in flour, shaking off excess.
- Step 3: Heat the Fat
- Heat 2 tablespoons butter and olive oil in a large nonstick skillet over medium-high heat.
- Step 4: Pan-fry the Fish
- 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: Brown the Butter
- 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: Finish the Sauce
- Remove from heat. Stir in lemon juice and parsley. Immediately spoon the browned butter sauce over the fish.
- Step 7: Final Service
- Serve at once with lemon wedges.
Zusatztipps für die Zubereitung
To ensure a perfect sear, use paper towels to remove all moisture from the fish before seasoning. Utilizing a large nonstick skillet and a flexible spatula will help you flip the delicate fillets without breaking them. If your pan is not large enough, fry the fish in batches to maintain a high temperature and avoid steaming.
Varianten und Anpassungen
If you cannot find flounder, Dover sole or tilapia are excellent substitutes. For a gluten-free adaptation, replace the all-purpose flour with rice flour. To enhance the sauce, you can add a splash of dry white wine to the skillet just before the butter finishes browning. Please note that this recipe contains fish, milk (butter), and wheat; always check labels for potential allergen traces.
Serviervorschläge
Serve the Flounder Meunière immediately while the butter sauce is warm and foamy. It pairs beautifully with classic French sides like steamed green beans or crispy roasted potatoes. Don't forget the extra lemon wedges on the side for a final hit of acidity at the table.
Save With 325 calories and 18g of fat per serving, Flounder Meunière is a nutrient-dense and satisfying dish. Its combination of rapid cooking and sophisticated flavor makes it a timeless addition to any culinary repertoire, bringing the heart of French bistro cooking directly to your kitchen.
Recipe FAQs
- → What type of fish works best for meunière?
Flounder is traditional, but Dover sole, tilapia, or any mild, delicate white fish fillets work beautifully. The key is using thin fillets that cook quickly and evenly.
- → Can I make this gluten-free?
Absolutely. Simply substitute rice flour or a gluten-free all-purpose blend for the wheat flour in the dredging step. The technique remains exactly the same.
- → How do I know when the butter is properly browned?
Watch for the butter to turn a deep golden color and smell nutty—this usually takes 2-3 minutes over medium heat. Keep a close eye as it can go from browned to burned quickly.
- → Why is it important to wipe the skillet between steps?
The initial cooking leaves behind flour particles and milk solids that would burn and affect the flavor of your browned butter sauce. Starting with a clean pan ensures a pristine, nutty sauce.
- → What sides pair well with this dish?
Steamed green beans, roasted potatoes, or simple rice complement the rich flavors beautifully. A crisp green salad with vinaigrette also balances the buttery sauce perfectly.