FFWD – Almond Flounder Meunière (Make that Sole)

Sole, coated in an almond-lemon zest crust, with cauliflower and lemon wedges in the background.

I’m not a fan of heavily breaded or batter-covered fish. I’m fine with a little light dredging or the barest coating of fine crumbs, but too much and I begin to flash back to Good Fridays past and their requisite take out dinners featuring tiny pieces of fish hidden in gobs of deep-fried batter. And schnitzel, which I’ve never really been on board with, either.

A crust of ground almonds and lemon zest, though; that’s a coating I can get excited about. The recipe calls for a tablespoon of all-purpose flour to be added to the almond mixture, but I substituted a gluten-free whole grain flour mixture. I also substituted sole for the flounder, which is kind of perfect, since the recipe is based on a combination of two classic sole dishes: sole amandine and sole meunière.

The fish is brushed with egg yolk, then coated on one side with the almond-lemon zest crust. It’s cooked in brown butter and finished with a few squirts of lemon juice and some toasted almonds. (I skipped the parsley, which has been growing extra-slowly in the cool, damp weather we’ve been having lately.) I served it with steamed cauliflower, which I dressed with lemon juice and a little pepper.

A closer look at the fish and its accompaniments.

My post this week is a catch up, since everyone else is making olive oil ice cream and I (sadly) do not own an ice cream maker. I’m glad I finally got to this recipe – it was too good to be ignored, unlike those fish and chip dinners of yesteryear.

You can find many other blogged descriptions of this FFWD recipe here: Almond Flounder Meunière

Advertisements

24 thoughts on “FFWD – Almond Flounder Meunière (Make that Sole)

    1. I ground my own, so it needed a little flour. I always have a g-f flour mix around, so it was easy. I do think this recipe is magical – my partner keeps mentioning it, even now!

  1. This fish is nice.
    I find the older I get, the less tolerance (almost none) I have for heavy foods – dishes like this rate very high on my “make” list.

  2. ok. I’ve been catching up with visiting family, first in SoCal and now in PacNW and must be homesick. your first picture made me think of puffy clouds behind the Flat Irons, our part of the the Front Range mountains behind (west) of Boulder, CO. your fish dish looks and sounds and delicious, and is a good prompt me to have some salmon before I leave.

    1. That image sounds beautiful. I hope you had a great visit with your family. And I hope you got to enjoy lots of seafood while you were in the PNW.

  3. Glad you played catch up with this dish! It looks wonderfully delicious! Love your photos! This one was a big hit in our house!

  4. Teresa, I am glad that you liked this recipe. Your photos are wonderful – your almond sole meunière looks delectable! We loved this recipe too and I had decided to make it again last week using ocean perch. Although the price for the fish temporarily took my breath away, we thought the dish was utterly delicious and worth the extra expense.

    Have a good week!

  5. Ooo I missed out on that recipe too and it looks absolutely delightful. I am not keen on heavy batter either but it’s mainly because it’s a requisite for most deepfry food. And I’m sooo not into deepfrying. Now I must keep an eye out for sale at my favourite fishmonger. Your post makes me want to play catch up too!

  6. I have to make this recipe, it looks so good! Having an ice cream maker is dangerous;-) The beet salad for this Friday sounds pretty good, maybe(hmmm) I’ll make it with the flounder 😉

  7. Teresa, Catch up works especially when it is a recipe worth making – many of us thought this was delicious. That you used sole is special. It’s pretty expensive and I could find neither sole of flouder. Your dish looks good enough to eat. I’m a cauliflower fan – I’ll eat it any way you make it. Have you ever done a gratin with cheeses. It’s so good.

    1. Thanks, Mary. I’m a big cauliflower fan, too, any way it comes. Gratins are lovely and curry works so beautifully with it, too. My partner was surprised at how little I did to it this time, though. Lemon juice and pepper really make it shine.

  8. This was great, wasn’t it? Thanks for reminding me about it, I’m going to have to make it again soon. The picture looks great with the larger pieces of almond. I was lazy and just used almond meal, next time I’ll have to grind my own.

  9. Thanks, Jora and Erin – this fish treatment is on our regular rotation now. It seens to work well with any thin cut.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s