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Almond Grouper Meunière

Almond Grouper Meunière #FrenchFridayswithDorie

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Almond Grouper Meunière

This is the sort of French Fridays with Dorie that I  anticipate with excitement…and my family tends to dread.  Nick, my youngest, just found out he is allergic to shrimp…and eyes most seafood with great suspicion.  And when I made roasted asparagus and sauteed fresh morels to accompany this fish, I correctly predicted at least one groan. Mind you, it was his birthday on Sunday…and he was treated to all his favorites: grilled filet mignon, crispy smashed potatoes, corn and chocolate mousse cake with strawberries and whipped cream.  I didn’t feel too sorry for him.
Almond Grouper MeunièreFinding flounder was the only challenge…the fish monger suggested I substitute grouper. The recipe itself was a cinch. The fish fillets were coated with egg, then dusted with a mixture of ground almonds, flour, salt, pepper and lemon zest. Sautéed in brown butter, then drizzled with lemon juice and sprinkled with toasted almonds and parsley (which I obviously forgot to do!), this amazing dinner was served in no time at all. The grouper was sweet, flaky and tender…and the almond crust topping was perfect. Nick found a leftover hamburger in the fridge…and Tom was not impressed. I guess there will be some for my dinner tomorrow, too…hooray.

This recipe can be found in Around My French Table by Dorie Greenspan.

Morels
 



Thanks to my dear friend, Kate, of Kate’s Kitchen, I received a special delivery of fresh Indiana morels…they were MAGNIFICENT. My dad used to take us morel hunting as children and it had been ages since I’d enjoyed these highly coveted mushrooms. Simply cooked in butter with a sprinkling of salt and freshly ground pepper, these gems brought me back to the kitchen of my youth….mmmmmmmmm.


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