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Ginger Panko-Crusted Flounder with Asparagus and Orange Beurre Blanc

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Ingredients

  • Beurre Blanc:
  • 1 cup Panko (Japanese bread crumbs)
  • 3 tablespoons chopped fresh parsley
  • 1 teaspoon kosher salt
  • 2 teaspoons freshly cracked pepper
  • 8 4- to 6-ounce North Coast Seafoods flounder fillets
  • Peanut oil
  • 1 pound asparagus, steamed
  • 1 tablespoon peanut oil
  • 2 tablespoons chopped fresh ginger
  • 2 tablespoons chopped fresh shallot
  • 2 tablespoons chopped fresh garlic
  • 1 cup orange juice
  • 1/4 up chicken broth
  • 1 bunch thyme (about 10 sprigs)
  • 1/4 pound butter, cut in 6 pieces
  • Salt and pepper

Details

Servings 4

Preparation

Step 1

Combine panko, ground ginger, parsley, salt and pepper in a large shallow bowl. Dredge each flounder fillet in the crumb mixture and set aside.

Prepare Beurre Blanc:
Heat peanut oil in a saucepan over medium-high heat. Add ginger, shallot and garlic; cook, stirring, for 3-4 minutes. Add juice, chicken broth and thyme; cook over high heat until liquid is reduced to 1/4 cup. Strain into a clean pan and keep warm.

To cook the fish, heat about 2-3 tablespoons peanut oil in a frying pan over medium-high heat. Place 2 fillets in the pan and cook for 2-3 minutes on each side, making sure they are crisp and lightly browned. Wipe out any burnt crumbs and heat new oil before cooking remaining fillets.

To finish the sauce, whisk in butter one piece at a time. Make sure to add the butter slowly so the sauce does not separate. Season to taste with salt and pepper.

Arrange 2 fillets and some asparagus on each plate and top with sauce.

Makes 4 servings.

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