Flounder Beurre Amandine with Seasoned Potatoes
Flounder Buerre Amandine is a classically prepared dish that includes many herbs and seasonings you have right in your pantry. What we love most about this recipe is the Buerre Amandine which is french for Almond Butter Sauce. This sauce is simple to prepare and blends beautifully with the white flaky nature of flounder. Do not let the sophisticated title of this dish scare you away as it can be diligently prepared within 15-20 minutes.
We begin by preparing the yukon gold potatoes as they take the longest time to cook. In this recipe, the potatoes are seasoned by boiling them alongside garlic cloves, bay leaves, thyme sprigs, and peppercorns. The profiles from these herbs blend right into the potatoes packing each bite with tremendous flavor. In order to cook the potatoes evenly, add all the ingredients into a cold pot of water and then bring it to a boil. The potatoes will be done once you are able to pierce them with a knife with no resistance.
Next, thoroughly pat dry the flounder and salt each of the filets. The goal is to remove as much excess moisture as possible so the coat of flour goes on evenly. If the flounder fillets are still wet or damp, the flour will clump and not coat the fish proportionally resulting in an unevenly cooked dish. Once coated, lightly tap each side of the filet to remove any excess flour. To cook, place the flounder in a non-stick pan once it comes to temperature over a medium/high heat flame. We use vegetable oil to pan fry the fillets as it has a higher flash point than olive oil. Since flounder is a very thin white flaky fish, it will cook within 2-3 minutes on each side. The golden brown nature of the fillets will signal when each side is complete and should be flipped over. After the flounder is cooked through, remove from the non-stick pan and set aside.
As the flounder is finishing cooking begin heating a small saucepan to make the Beurre Amandine. Once the saucepan is heated to a medium temperature, add the butter and let it begin to brown. The browning of the butter occurs as the milk solids are being heated to a high temperature. As you begin to smell a nutty aroma, squeeze the lemon wedges into the saucepan to slow the cooking process and add the parsley and almonds. Cook for 1-2 minutes until it becomes very fragrant.
It is now time to plate, place the flounder on your dish alongside the yukon gold potatoes. We typically slice the potatoes in half and plate them on their flat side. To finish, spoon the Beurre Amandine on top of the flounder and potatoes. Bon Appetit!
Inspired by: Chef Thomas Keller
- Prep Time: 15 mins
- Cook Time: 20 mins
- Total Time: 35 mins
- 1 lb. Flounder
- ½ Cup Flour
- Vegetable Oil (for Pan)
- Salt & Pepper
- 4 tablespoons Unsalted Butter
- 2 Tablespoons Parsley (diced)
- 2 Lemon Wedges
- 1 Tablespoon Almonds (raw & sliced)
- 2 Large Yukon Gold Potatoes
- 2 Garlic Cloves
- 10 Peppercorns (loose)
- 3 Sprigs Thyme
- 1 Bay Leaf
- 2 Tablespoons Unsalted Butter
- Starting with the longest item to prepare, skin the yukon gold potatoes and place them in a cold pot of water. Once in the pot, add the peppercorns, thyme sprigs, bay leaf, and garlic cloves. Bring the water to a boil.
- Boil potatoes for 20+ minutes. They will be complete when you can put a knife through them with no resistance.
- Drain water from the pot and add in butter to coat the potatoes. Be sure to remove the peppercorns, thyme sprigs, garlic cloves, and bay leaf prior to serving.
- Pat dry and salt flounder fillets.
- Lightly coat the flounder in flour. Remove any excess flounder by gently tapping the fillets.
- Heat a non-stick frying pan over medium/high heat and add vegetable oil. Once the oil begins to ripple, add the flounder fillets into the pan.
- As the flounder is pan frying baste the top-side with vegetable oil. Cook each side of the filet for approximately 2 minutes as flounder is a very thin fish.
- Add the unsalted butter to a sauce pan over medium heat. Heat the butter until it begins to brown.
- Squeeze the lemon wedges into the butter and add the chopped parsley and raw almond slices. Cook for a 1-2 minutes. Once complete, plate the flounder and potatoes while finishing with the beurre amandine on top. Enjoy!