|Almond Flounder Meuniere|
Almond Flounder Meuniere...hmmm. So, anyone who knows me will probably be surprised that I actually cooked this dish because I am not a fish lover at all. I have been dabbling with sea creatures as food over the past several months, however, and I think I can safely say that I...like....crab now. There, I said it. All other seafood is still on my wait-and-see list, however, until I have that one fabulous dish.
|The entrance to the event at The Kitchen in Midtown Manhattan|
Anyway, back to the flounder. Maybe one of you with more experience can explain why this dish came out rather on the soggy side. I paper-toweled the filets, got a good crust on the fish, but still they were soggy. My theory is that with an oil able to take high heat, rather than or in addition to the butter, I could have raised the heat and flash-fried the fish creating a more firm texture and crispier crust. Your thoughts? I'm thinking I just dont have enough, or frankly any, experience in cooking fish to know if I had even cooked it all the way through, either. The flavors of the dish were nice, if conventional, but I was underwhelmed as was the hubby. Hopefully the next seafood dish I attempt will be a bit more inspiring. Until next week, bon apetit.
|A Tablescape featuring Sandra Lee products available at Sears and Kmart|