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.
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