Home › The World's Kitchen › Flounder Saute, Meuniere

Flounder Saute, Meuniere

Make a light incision around the head of a fresh three-pound flounder and with a towel pull off skin on both sides. Season all around with a teaspoon salt, half teaspoon pepper, lightly wet all over with a little cold milk and lightly roll in flour. Thoroughly heat one and a half tablespoons melted butter in a large frying pan, add fish, fry for five minutes on each side, set in oven for fifteen minutes, remove and dress on a hot dish, spread over a teaspoon freshly chopped parsley and squeeze over the juice of half a sound lemon. Remove all fat from pan, add half an ounce butter, shuffle pan on fire until butter attains a nice brown colour, then pour over fish and serve.