Almond-Crusted Flounder

    Almond-Crusted Flounder

    (418)
    1save
    45min


    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.

    Ingredients
    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

    Directions
    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.
    See all 12 recipes

    Recently viewed

    Reviews and ratings
    Global ratings:
    (418)

    Reviews in English (413)

    by
    96

    I love this receipe and play with it each time I make it. My suggestions: (1)Timing is everything so I have all sauce ingredients pre-measured in small dishs ready to go. (2) Use more heavy cream in the sauce. Don't think you can use too much. (3) Use very fresh chives. (4) I prefer to finish the fish on the grill, versus the broiler. To do so, this is a 2 person receipe, so the fish and sauce finish at about the same time. (5) I'm partial to Jasmine rice on dishes with great sauces and it works well here. Just be sure to add some other vegetables for serving "color" to balance the appearance of the plate. Finally, don't worry about fat and calories. I do a long workout the next day everytime I make this!  -  25 Oct 2002  (Review from Allrecipes US | Canada)

    by
    63

    I used fat free half and half because I had a little left in the fridge that I didn't want to go to waste. Delicious!!! Looking over the recipe I was a little intimidated, but it really was pretty easy. What I did to make it easier for myself was to separate out the ingredients. In one section were the ingredients to make the sauce, then in another section were the ingredients to finish the sauce, and in the last section were the ingredients to bread/crust the fish. Working through the recipe in sections like this made it way easier... Also, before turning any stoves or broilers on, or even before taking anything out of the fridge - mince your almonds and shallots. Oh, and follow the part where it says only one or two minutes in the broiler.. I left mine in longer and burned some of the breading.  -  04 Jul 2006  (Review from Allrecipes US | Canada)

    by
    57

    To be honest, I couldn't figure out what all the fuss was about when I read this recipe - it seemed pretty bland. Well, I made it tonight and my husband and I could not believe how incredible it was. I used Chilean Sea Bass and served it with rice pilaf and steamed cauliflower. Next time, I will double the sauce to serve over top of the vegetables although that will send the caloric content of this one over the top. But it will be worth it! DO TRY THIS!  -  15 Feb 2002  (Review from Allrecipes US | Canada)

    Write a review

    Click on stars to rate