Fillets of flounder with maître d'hôtel butter

About the dish

The dish is a refined version of fried fish in the book, with herb butter (maître d'hôtel) as the classic accompaniment.

How to make it

1. 1

   Fillet the fish

   Dry the cleaned, washed fish. Cut along the backbone with a sharp knife down to the bone on both sides and carefully cut the fillets free. Lay them skin-side down on the board and cut the flesh from the skin.

2. 2

   Salt and rest

   Rub the fillets with salt and let them lie on top of one another for 1 hour. Dry them again.

3. 3

   Coat

   Dip the fillets in milk, then flour, then well-whisked eggs mixed with a little oil, salt and pepper, and finally crushed, sifted rusk crumbs. Pat them lightly with a knife and leave for about 1 hour.

4. 4

   Fry

   Fry the fillets in lard or butter in a pot until nicely golden brown.

5. 5

   Serve

   Place the fillets on a hot dish. Serve with maître d'hôtel butter, either in a bowl or rolled into balls. Serve mixed salad separately in a bowl.