Flounder Meuniere

[Doobsy]

Or flounder in butter, lemon and caper sauce...

Step 1. Catch said flounder. (This was a first for me and thus a PB!)

Step 2. Scale and gut.

Step 3. Score top side, season with a little salt and pepper, put a little knob of butter on the underside, grill for 5 minutes, flip, add a little more butter and grill on the top side for another 5 or so minutes or until you can see the skin crisp and start to brown.

Step 4. As the fish is resting, throw a good knob of butter in a saucepan, add a teaspoon of baby capers and a good squeeze of lemon and some chopped parsley.

Step 5. Plate the fish and spoon over the sauce.

Step 6. (Optional) Serve with some beer battered Cod goujons and shoestring fries.

Don't forget the lemon cheeks, tartare and a crisp Sauv Blanc to cut through the fat or a super cold Super Dry.

[51MPL]

OM NOM NOM NOM. That is all

[jon]

noice! except that dosnt look like Maunre :pinch:

[Do$tylz]

man that looks good. Gonna have to try that one.

[dave45]

Bit small isnt it?

I chucked several that size and a bit bigger back last week.

Looks tasty though

[mick2me]

Thanks mate, that looks great... I have always released my flounder but that looks like a must try... next flounder I catch is coming home.

Cheers

Mick

[Funfisher]

I have heard that they are good eating but the only time i kept one and fried it up the thing nearly choked me to death with bones.. did you have the same problem?

[dave45]

They do have bones but eat them like any fish off the bone being aware of the skeleton shape
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[Angus]

Awesome. Never want to see the recipes section die especially with a few good chefs on the site

Nice one Doobs

Angus

[Angus]

I have heard that they are good eating but the only time i kept one and fried it up the thing nearly choked me to death with bones.. did you have the same problem?

Mate I found flounder easy bone wise.

The skeleton seems to lift out in one whole part.

Angus

[Funfisher]

I have heard that they are good eating but the only time i kept one and fried it up the thing nearly choked me to death with bones.. did you have the same problem?

Mate I found flounder easy bone wise.

The skeleton seems to lift out in one whole part.

Angus

I must just be a messy eater then ..

[Doobsy]

Yep. Heaps of bones but pretty easy to remove.

Fork into the top side and into the flesh. Remove the "rib cage" then lift the main skeleton away an dig in to the bottom half.

Not a massive fish but a decent plate-sized meal for one. The boneless cod Goujons were for the wife.

A great dish and you'd pay top dollar at a restaurant for it.

Cheers,

Doobs.