Almond Flounder Recipes

ALMOND FLOUNDER RECIPE RECIPE - (4/5)

Steps:

• •1. Whisk the ground almonds, flour, and zest together and season with salt and pepper. •2. Pat the fish fillets dry. Set up the fish, the egg yolk, and the ground almonds assembly line fashion. •3. Using a pastry brush, lightly coat one side of each fillet with a little of the beaten egg yolk. Coat the side that previously had skin. Dip the coated side of each fillet into the nut mixture. •4. Place a large nonstick skillet over medium heat. Add 1 tablespoon of the butter and a small pinch of salt, if your butter isn't salted, and cook the butter until it turns light brown, about 3 minutes. Slip the fillets into the skillet, nut side down, without crowding the skillet. Reduce the heat and cook until the coating is golden and the fish is cooked halfway through, 3 minutes or so. Season the exposed side of each fillet with salt and pepper, add another 1/2 tablespoon cold butter to the pan, and very gently turn the fillets. Cook, spooning some of the browned butter over the fillets once or twice, until the fish is opaque throughout, about 2 minutes more. If it looks like the pan is dry, add a little more butter. •5. Give each flounder fillet a squirt of lemon juice, then scatter over some toasted almonds and parsley. Have more lemon wedges at the table so you can give the fish another squeeze or two if needed.

FLOUNDER FRANCESE WITH TOASTED ALMONDS, LEMON AND CAPERS

Steps:

• Toast almonds over moderate heat and reserve.
• Preheat a large nonstick skillet over medium to medium high heat. Season the fish with salt and pepper. Beat eggs with cream. Add 2 tablespoons extra-virgin olive oil to the skillet, 2 turns of the pan then add 2 tablespoons butter, cut into small pieces. Dip the fish into the eggs and cook on both sides until just golden, 5 to 6 minutes total. Transfer fish to a plate and cover with loose a foil tent to retain heat.
• Add wine to the pan and reduce by half, 1 minute, then add 1 tablespoon butter and a handful of parsley to the pan. Stir in the lemon juice and zest and the capers. Turn off heat. Pour sauce over fish and top with sliced almonds.
• Return skillet to heat. Add remaining 2 tablespoons extra-virgin olive oil, 2 more turns of the pan. Add chopped garlic and let it speak by coming to a sizzle. Wilt in spinach, turning to coat in extra-virgin olive oil and season with salt, pepper and nutmeg. Serve spinach alongside flounder.

ALMOND FLOUR

Steps:

• Place almonds, about 1/4 cup at a time, in the food processor. Pulse until you reach a flour-like consistency; sift into a container. Place any remaining almonds chunks back into food processor and pulse. Repeat until all almonds are transformed into flour. Cover container and store flour in refrigerator.

ALMOND FLOUR BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan lightly.
• Mix almond flour, flaxseed meal, eggs, almond milk, olive oil, baking powder, and salt together in a bowl until smooth dough forms. Transfer to prepared loaf pan.
• Bake in preheated oven until top is golden brown, about 40 minutes. Cool in loaf pan 10 minutes before transferring to a wire rack to cool completely.

FLOUNDER WITH BANANAS, ALMONDS AND RUM

Steps:

• Warm oven to 200 degrees F. or lowest setting - to keep fish warm.
• Mix the flour with the salt and pepper on a large plate.
• Dredge the flounder in the flour, shake off excess, and dip in the beaten egg.
• Combine the butter and oil in a large saute pan and put over med-high heat.
• Add the flounder fillets and saute quickly, about 2-3 minutes per side.
• Remove from the pan and set aside in a warm oven.
• To the same pan, add the almonds and saute briefly, then add banana slices.
• Hold pan away from the heat (very important so it doesn't flame) and add rum. * Never pour rum directly from the bottle into a hot pan, since it is highly flamable.
• Return the pan to heat.
• Add the butter and nutmeg - adjust seasoning.
• Cook briefly and pour sauce over the flounder.
• Enjoy!