GROUPER FRANCAISE RECIPE - (3.8/5)
Provided by mwalsh2
Number Of Ingredients 10
Steps:
- Heat the oil, dip grouper filets in flour, then egg, fry until golden brown. Flip over and cook until golden. Discard oil. Add stock, wine, lemon and butter to finish cooking and make sauce. (Add flour to thicken a little.) Garnish with fresh parsley and lemon slices.
FLOUNDER FRANCESE WITH TOASTED ALMONDS, LEMON AND CAPERS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 15m
Yield 4 servings
Number Of Ingredients 14
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.
GROUPER ELIZABETH WITH BEURRE BLANC CREAM SAUCE RECIPE
Provided by therman
Number Of Ingredients 21
Steps:
- Grouper: Begin by cutting the grouper fillets into four equal portions. Combine seasoned flour ingredients and put on a plate. Whisk together beaten eggs and heavy cream in a shallow bowl. Place the fillets into the seasoned flour mixture, being sure to coat the fish generously on all sides. Shake excess flour away and place fish into the egg batter, coating thoroughly. In a hot frying pan, sauté' fillets on both sides until golden brown. Beurre blanc: In a small pan, add shallots, garlic, lemon juice, and white wine. Place on medium to high heat and reduce by half. Add heavy cream and continue to reduce by half. Turn stove down to medium heat and slowly whisk in butter until emulsified. Add salt and pepper to taste. To complete, divide beurre blanc evenly among grouper fillets. Heat the jumbo lump crab meat thoroughly and top the grouper. Garnish with roasted almonds.
FLOUNDER FRANCAISE OR CHICKEN FRANCAISE
I love this tangy lemon flavored sauce. It's quick, tasty and light. I serve it on a bed of buttered spaghetti or rice for my family. I'm a diabetic so I serve mine over spaghetti squash or zucchini. It's just perfect either way. You can use this recipe for chicken as well, just substitute 2 large chicken breasts, cut in half to make 4 thin fillets.
Provided by Realtor by day
Categories European
Time 20m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- In a large skillet, heat the oil and 1 tablespoons of butter over medium heat.
- Place the flour and all the seasonings in a plastic bag and shake to blend.
- Place the beaten eggs in a shallow dish.
- When the skillet is good and hot, put the flounder fillets in the bag one at a time and then dip in the egg. Coat them completely with the egg and place in skillet. The egg should sizzle immediately. If it doesn't, the oil isn't hot enough.
- Save 1 tablespoon of the flour mixture for the sauce.
- Fry over medium heat until brown on both sides, about 3 to 4 minutes per side. Add extra butter if you need to.
- Remove from skillet, keep warm.
- Discard any oil left in skillet and add the butter and the 1 tbsp of seasoned flour reserved from the flounder. Whisk until smooth. Add the rest of the sauce ingredients, stirring constantly until well blended. Bring to boil and cook 5 minutes, stirring frequently. If the sauce thickens too much, add more water- just 1 tsp at a time until you achieve the desired consistency.
- To serve place flounder over a bed of buttered rice (or whatever you're using) and pour a little sauce over each fillet. Garnish with lemon slices and parsley.
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