Flounder with avgolemono sauce recipe
Delicately grilled flounder is complemented by a lemony, rich avgolemono sauce, making for a fresh summer dish.
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Cooking tools:
- Oven
- Baking sheet
- Parchment paper
- Skillet
- Stove
- Paper towel
- Mixing bowl
- Whisk
- Saucepan
- Serving platter
- Spatula
Ingredients
- 4 flounder fish (500gm each), cleaned, head and skin removed, tail intact
- Plain flour, for dusting
- 80 ml (1/3 cup) extra-virgin olive oil, plus extra for drizzling
- 100 gm butter, chopped
- Picked frisée leaves and lemon wedges, to serve
- Avgolemono sauce
- 60 ml (¼ cup) lemon juice
- 1 tsp plain flour
- 2 tsp cornflour
- 2 eggs, lightly beaten
- 250 ml (1 cup) fish stock, hot
- 1 cup (loosely packed) mixed herbs (we used chervil, dill and tarragon)
- 1 tbsp finely grated lemon zest
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