Flounder Amandine from The Hog Island Book of Fish & Seafood: Culinary Treasures from Our Waters by

Ingredients

• 2 teaspoons pimentón (Spanish smoked paprika)
• ½ cup (115 g) unsalted butter
• 1 cup (125 g) flour, preferably Wondra
• Kosher salt and freshly ground pepper
• 1 cup (240 ml) milk
• 1½ pounds (680 g) boned and skinned flounder or sole fillets
• Big pinch of flaky sea salt, such as Maldon
• 1 tablespoon drained and rinsed capers (optional)
• 2 tablespoons chopped fresh flat-leaf parsley
• 2 tablespoons fresh lemon juice
• ½ cup (50 g) sliced almonds