Flounder with Brown Butter, Lemon and Tarragon
Recipe Date:
September 1, 2023
Serving Size:
4
Cook Time:
00:20:00
Difficulty:
Easy
Measurements:
Imperial (US)
Ingredients
- 1 cup all-purpose flour
- salt & pepper
- pinch of cayenne pepper
- 1 tbsp olive oil
- 4 flounder fillets
- 3 tbsps cold, unsalted butter, cut into chunks
- 1 tbsp lemon juice
- 2 tbsps roughly-chopped parsley
- 1 tsp roughly-chopped tarragon
- tarragon leaves (garnish)
- lemon wedges (garnish)
Directions
Tasting Notes: Tarragon is a wonderful herb to pair with Pinot noir as it brings out more of the darker fruit elements in the wine and the brown butter brings a nutty element to the dish which is delicious with Pinot.
Serena's Tips: Don't substitute dried tarragon for fresh tarragon, it really does not work in this dish. Step 5 - medium high can definitely be too hot depending on your stove.
Recipe:
- Website link
- Website address: cooking.nytimes.com/recipes/1019589-flounder-with-brown-butter-lemon-and-tarragon
Recipe courtesy of David Tanis for the New York Times. Photo courtesy of Karsten Moran for the New York Times.
