recently made a comment that it was nice to see fish photos that weren’t breaded and fried. It’s something I usually do. And when I was about to cook this I was reminded of the comment. Thank you
Casco Bay Flounder pan roast with Amish raw butter and salt
Having worked in some divine restaurants in my day and being able to blow customers mind with fresh seafoods, I’m no stranger to serving fish without breading. Believe me, I’m no chef, but I’ve absorbed intelligence from cooks and chefs for many years. I always listen.
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Here we have a filet of flounder, which like halibut is a flat fish [bottom feeder with both eyes on one ‘side’.] I used a pre-heated carbon steel pan, dropped some magic Amish raw butter in and cooked a few minutes each side. Added crushed Malden salt. Rest a minute. Plated. Eaten. Relished.
Eat food, cook it yourself, know its story, keep it simple.
Thanks so much for the shout out! I love the recipe. If you ever get the chance, trout fried in butter and ramps is to die for.