Another classic bistro-type dish, traditionally done with skate wings. Thanks to my cousin Marc for supplying both the fluke and the pro camera work!
Key technique in this dish is properly searing a piece of delicate fish like flounder. Crisping the skin is achieved with a smoking hot pan/oil, and a perfectly dry fillet. The brown butter/caper/lemon sauce is quick and easy, just don't burn the butter and everything will be fine :)
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6 сен 2024