Almond-Crusted Flounder

    Almond-Crusted Flounder


    401 people made this

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

    Serves: 6 

    • 80 ml dry white wine
    • 30 ml cider vinegar
    • 20 g minced shallots
    • 1 sprig fresh thyme
    • 1 bay leaf
    • 80 ml heavy cream
    • 140 g unsalted butter - chilled, cut into tablespoon-size pieces
    • 9 g chopped fresh chives
    • 10 ml fresh lemon juice
    • salt and pepper to taste
    • 6 (6 ounce) fillets halibut
    • 30 ml vegetable oil
    • 15 g unsalted butter
    • 25 g fresh bread crumbs
    • 95 g minced blanched almonds
    • 15 g unsalted butter, melted
    • 1 egg, lightly beaten

    Prep: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.

    Recently viewed

    Reviews (0)

    Write a review

    Click on stars to rate