Thursday, May 3, 2012

Almond Flounder Meunière-French Fridays with Dorie

Almond Flounder Meuniere
Hello, dear reader. I have to tell you all about my exciting weekend in NYC, where with my job I was, coincidentally, so fortunate to be with a group of very influential home, cooking and lifestyle bloggers at an event celebrating the launch of Sandra Lee's new venture in to kitchenware and tabletop with Kmart and Sears. I was so inspired by these lovely ladies who work so hard on their blogs and have cultivated huge followings as a result.  I truly enjoyed meeting them all and talking with them about what inspires them. Sandra Lee was also rather inspiring. I found her to be warm and genuine. She said at one point that she feels the Food Network edits her personalIty out of her shows, and I must concur. She has a wicked sense of humor, but you really dont get that from her shows.   Anyway, meeting these "real" bloggers makes me want to do better with my own blog!  It's certainly something to aspire to at any rate.  If you have a chance, please check out a few of the blogs created by the attendees of this event. www.rachelferrucci.comwww.tonyastaab.com

  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

11 comments:

  1. Yeah, this one definitely fell into category "underwhelm" for me...

    I haven't made up my mind about Ms Lee yet. However, I will say that I don't think she deserves the vitriol that she seems to attract. Sounds like a fun event, though.

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  2. I will always love Sandra Lee for the encounter with her that Tony Bourdain describes in Medium Raw. I have no idea if he embellished it, but it was HI-larious. I'm impressed by any woman who can render Bourdain (who I also love) speechless. Not so into the semi-homemade thing, but I don't hold it against anyone who is. Semi homemade is better than "order takeout every night." Sorry that you didn't like the fish. I have no idea why it was soggy. Did you let the butter brown before adding the fish?

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  3. Hmmm, maybe the butter/pan was not hot enough when you added the fish. Or too much coating ...Sounds like a fun event, and I'm not sure what my verdict is on Sandra Lee, but I agree with Ei semi-made is better than never-made.

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  4. I'm not sure why your fish was soggy. I cooked in butter only and had no issue. Your event in NYC sounds inspiring. I don't have cable so haven't watch the Food Network, so don't know much about Sandra Lee.

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  5. Think I undercooked a bit and used too much butter. Leftover reheated in the oven was better.

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  6. Yours look good to me..it didnt look soggy to me :) I dont have this issue...mine was crunchy on the outside and tender on the inside...I will definitely make this again. Have a nice weekend !

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  7. I used a butter and got a great crust on my fish... if yours was soggy it probably wasnt cooked through quite enough? It still looks great though!

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  8. Kudos to you for trying this dish even though you don't like fish. It doesn't look soggy at all, but maybe there was too much butter? Your event sounds like it was so much fun and inspirational.

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  9. I thought it was a bit soggy as well. Good, just not a nice crust like Io was hoping for. I might try it on a higher heat next time. Yours looks great!

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  10. I think it could have been the fish rather than your cooking! Did you use frozen fish? I often use frozen (and did in this recipe) but occasionally the texture isn't right. I find this especially with catfish and tilapia. We loved it at our house. My mother was a huge Sandra Lee fan and I like anyone who includes a cocktail in most menus:)

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  11. Your fish looks good. It obviously photographed very well. Maybe it was more about you not loving fish - which is okay - than the fish not cooked to your liking. What a great experience you had in NYC. Regarding Sandra Lee, it just seems very American these days to criticize, belittle and scoff at someone rather than maybe acknowledge her cleverness and good ideas. She appeals to a certain segment of the population and, like other mentioned, half-baked is better than raw!!!!! She's trying to put a little fun back into mealtime for the harried wife, husband, parent, whoever. And, if she's pretty, making money, living with the governor, more power to her.

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