STEP 1/5
Creating a Source
Slice 60g of butter and heat it in a pan for about 3 minutes to make a brnuagate (=brown butter = hazelnut butter). If the color changes and there is a savory scent, turn off the heat, remove immediately from the pan, and season with 1T of lemon juice, salt, and pepper.
STEP 2/5
Season both sides of the trimmed flounder fillet with salt and pepper and spread the flour
STEP 3/5
Grease a pan with olive oil, add 10g of butter, and cook both sides of the flounder well
STEP 4/5
Place the grilled flounder on a plate and sprinkle with the sauce
STEP 5/5
Decorate with chopped Italian parsley and plate with lemon wedges
[1 minute recipe video] https://youtu.be/F2f7Mcgv5t8
- When heating the butter, heat it over medium-low heat. As soon as it smells savory and starts to form brown deposits, turn off the heat and put it in a bowl. Otherwise, it can burn quickly.
-Brown butter sauce made of 60g butter can be used for 4-5 flounder fillets
- The remaining brown butter can be refrigerated for several days. You can melt it in the microwave before you eat it