Flounder Amandine from The Hog Island Book of Fish & Seafood: Culinary Treasures from Our Waters by
This classic recipe makes good use of quick-cooking flounder, sole or other small flatfish fillets. The toasted almond–butter sauce comes together quickly. Browning the butter adds a depth of...
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Ingredients
- 2 teaspoons pimentón (Spanish smoked paprika)
- ½ cup (115 g) unsalted butter
- 1 cup (125 g) flour, preferably Wondra
- Kosher salt
- 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
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