Wednesday, September 14, 2011

Pesto Almond Crusted Flounder With Hollandaise Sauce.

4 Flounder fillets or similar
1 cup almond flour
4 tablespoons pesto
1 garlic clove, minced
1 tablespoon lemon zest
Salt and black pepper

Combine pesto, minced garlic, and lemon zest in a bowl and mix to combine.

Season fish on both sides with salt and black pepper and coat generously with the paste. Roll in the almond meal/flour, making sure to coat fully. Season well with salt and black pepper.

Arrange fish in a single layer in a prepared baking sheet.

Preheat oven to 500 F.

Bake for 4 minutes on each side or until crispy and thoroughly cooked. Remove from oven.

Drizzle Hollandaise sauce over the top and serve immediately with extra sauce on the side.

Hollandaise Sauce:
3 egg yolks
1/4 teaspoon dijon mustard(optional)
1 teaspoon fresh lemon juice
1/2 cup butter, melted
Salt and black pepper

In a blender, combine egg yolks, mustard, and lemon juice. Blend to fully combine (about 5 seconds). With the blender on high speed, stream the melted butter in. Sauce should be a thick, but smooth consistency. Season with salt and black pepper. Serve immediately.

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