Name: Flounder Amandine
Yield: Serves 6
Cuisine: French
Ingredients: ½ cup (50 g) sliced almonds; ½ cup (115 g) unsalted butter; Kosher salt and freshly ground pepper; 2 teaspoons pimentón (Spanish smoked paprika); 1½ pounds (680 g) boned and skinned flounder or sole fillets; 2 tablespoons chopped fresh flat-leaf parsley; 1 cup (125 g) flour, preferably Wondra; 1 cup (240 ml) milk; 1 tablespoon drained and rinsed capers (optional); Big pinch of flaky sea salt, such as Maldon; 2 tablespoons fresh lemon juice

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Hog Island Book of Fish & Seafood

By John Ash

Published 2023

About

This classic recipe makes good use of quick-cooking flounder, sole or other small flatfish fillets. The toasted almond–butter sauce comes together quickly. Browning the butter adds a depth of flavor. If you leave out the almonds and capers this becomes a meunière sauce, another French classic. This illustrates the Pan-Deglazing Sauce, which is a simple classic sauce you can make with any pan-sautéed fish.