Flounder With Herb Blossom Butter

Flounder With Herb Blossom Butter

Herb blossom butter sounds fancy, but it’s really just a prettier, more floral, summery version of herb butter, perfect with any white-fleshed fish, salmon or trout. If you have no access to flowering herbs, simply use chives, thyme and dill instead to make a plain herb butter. Look for herb blossoms at farmers markets or buy a couple of blooming potted herb plants, or ask a friend with a vegetable garden. Edible flowers and all sorts of herb blossoms are also available online.


For the herb blossom butter:

  • ¼pound unsalted butter, softened
  • 2teaspoons thinly sliced chives
  • 1chive blossom, pulled apart into tiny florets (or use an additional teaspoon thinly sliced chives)
  • 2teaspoons chopped dill
  • 1teaspoon thyme blossoms, roughly chopped or crumbled (or use chopped thyme leaves)
  • 1tablespoon mustard blossoms, snipped from flowering mustard greens (optional)
  • 1teaspoon Dijon mustard
  • 1teaspoon whole-grain French mustard
  • ½teaspoon grated lemon zest
  • 1teaspoon lemon juice
  • Salt and pepper to taste

For the fish:

  • 1cup all-purpose flour
  • Salt and pepper to taste
  • Pinch cayenne
  • 4flounder fillets, about 1 1/2 pounds total
  • 2tablespoons olive oil or vegetable oil
  • Extra herb blossoms, for garnish (optional)
  • Nutritional Information
      • Nutritional analysis per serving (4 servings)

        498 calories; 33 grams fat; 16 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 2 grams polyunsaturated fat; 24 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 24 grams protein; 137 milligrams cholesterol; 563 milligrams sodium

    Note: The information shown is DiningAndCooking.com’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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  1. Make the herb blossom butter: Put butter in a bowl. Add chives, chive blossoms, dill, thyme blossoms, mustard blossoms if using, Dijon mustard, whole-grain mustard, lemon zest and lemon juice. Add a big pinch of salt and black pepper. Mix well with a fork until well combined. With wet hands, form butter into a log shape, then wrap and chill. Bring to cool room temperature to serve.
  2. Prepare the fish: Put flour in a low bowl or pie plate and season with salt, pepper and cayenne.
  3. Season fish on both sides with salt and pepper. Dip each fillet in seasoned flour on both sides, shaking off excess, and transfer to a large plate.
  4. Put 2 large skillets over medium-high heat and film bottoms with oil. When oil is hot, carefully place 2 fillets in each pan. (Alternatively, work in batches with 1 pan.)
  5. Reduce heat to medium and cook for 2 to 3 minutes, until fish is nicely browned on one side. Flip fillets with a spatula and cook for 2 minutes more, until fish flakes easily when probed.
  6. Transfer fish to warm platter or individual warmed plates. With a paring knife, cut herb butter into 8 thin slices and lay 2 slices atop each fillet. Sprinkle with extra herb blossoms, if you wish, and serve immediately.

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