Menuire sauce is a classic sauce that can be found in some of the finest restaurants in New Orleans. The sauce is thickened slightly by adding the chilled butter just before you are ready to serve, make sure the fire is extremely low during this process.
1 cup flour
1 teaspoon Cajun seasoning
1/2 cup milk
1/2 teaspoon Cajun seasoning
1/4 teaspoon hot sauce
3 tablespoons lemon-flavored olive oil
Two 8-ounce flounder fillets
1 teaspoon minced garlic
1 teaspoon Worcestershire sauce
1 teaspoon lemon juice
1/4 cup white wine
1 tablespoon chilled butter
1 tablespoon minced parsley
1 tablespoon chopped green onions
1. Combine flour and Cajun seasoning in a bowl.
2. Beat together egg, milk, Cajun seasoning and hot sauce in another bowl.
3. Heat lemon-flavored olive oil in medium skillet.
4. Dip flounder fillets in milk and egg batter, then dredge in flour mixture.
5. Pan saute flounder skin side up for several minutes until brown, then turn, cooking on other side until brown. Remove from pan and keep fillets in a warm place.
6. Pour off excess oil, leaving browned flour in bottom of pan. Lower fire and add garlic, sauteeing lightly being careful not to burn. Add Worcestershire, lemon juice and white wine.
7. Add oysters and simmer for 1 minute. Stir in chilled butter and sauce will thicken slightly. Add green onions and parsley. Top flounder with oysters and sauce.
Yields 2 servings.
Recipe compliments of Chef Patrick Mould.