Tuesday, August 11, 2009

LI Flounder and Peconic Oysters Meuniere Sauce (Butter, Almonds, Lemon)


Photos (Lexi Van de Walle): Just out of the oven flounder & oysters Meuniere; Long Island corn


After our mini-vacation to Hyannis Port, we drove out to Southampton for the weekend. Peter Kaufman, my husband's business partner, joined us for simple, yet sophisticated locavore meal on Sunday night that was scrumptious and fresh. And, of course, mostly local.

Menu:
  • Baked Local LI Flounder topped with Oysters served with a Creole Style Meuniere Sauce (browned butter, almonds and lemon)
  • Grilled local red onions, fennel, zucchini with green peppers from my garden
  • Local corn on the cob
  • Local tomatoes
  • Local donut peaches, apricots (and cherries from Washington State)
RECIPE
Baked Local LI Flounder topped with Oysters served with a Creole Style Meuniere Sauce (browned butter, almonds and lemon)

6-8 medium sized fillets of local flounder (approximately 1 1/2 to 2 pounds)
3/4 lb shucked Peconic Oysters, strained*
1/2 stick of butter
1/2 cup of slivered almonds
Juice of a lemon

Preheat oven to 400 degrees. In a small sauce pan, melt butter and add almonds, cook on medium heat until butter begins to brown (but not burn). Add lemon and set aside.

Grease a glass baking dish, 8" x 16" x 2" and layer flounder on the bottom, top with oysters. Pour melted Meuniere sauce over the seafood being sure to get all the almonds from the bottom of the sauce pan. Cook in the preheated oven for approximately 10-12 minutes or until just cooked through. Remove fish and oysters to a platter and pour remaining butter, almond and lemon sauce into a serving bowl to be spooned over the fish at the table (to avoid the extra calories from the butter, I use a fork to serve the almonds over my fish and leave the butter behind in the serving bowl).

Serves 4-6 depending on the size of the fillets (if necessary, use two baking dishes)

* Oyster liquor is tasty served with tomato juice or added to a seafood stock

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