European Flounder

One of my all time favourite recipes for cooking fish and a legendary Escoffier era dish of French grande cuisine: flatfish “Admiral Style” (poisson à l’Amiral). I learned this technique during my time at @lecordonbleuparis

Ingredients

Method

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Step 1

Prep the fish as shown in this reel.

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For

2

M

I

1

x

Whole flounder, 800g, or any other flatfish

6

Langoustines, or scampi

100 - 200

g

Mussels

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Notes

BIN: Platichthys flesus FR: Flet GER: Flunder ESP: Platija IT: Passera pianuzza SRB-CRO: Iverak / zlatopjeg

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