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.

Susan W.

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.

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