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Ingredients
Flounder Fillets with Lemon Butter and Aioli
- For the aioli
- 3 garlic cloves
- 1 egg yolk
- salt
- 250 milliliters olive oil
- 1 Tbsp lemon juice
- 2 tsps water
For the aioli: Peel the garlic and squeeze through a garlic press into a bowl. Beat in the egg yolk with an electric hand-held mixer, season with salt and gradually add about 3 tablespoons of oil. Mix the remaining oil with water and lemon juice and very slowly beat into the garlic mixture until thick like mayonnaise. Season to taste with salt and lemon juice.
Rinse the flounder and pat dry, season with salt and pepper. Heat 1 tablespoon butter in a skillet and saute the flounder on both sides until just cooked through, about 4 minutes. Lift out of the pan and keep warm. Add another tablespoon of butter to the pan and melt over low heat. Add the lemon zest and capers and saute briefly, pour in the lemon juice and 4 tablespoons of water. Boil down briefly, season with salt and pepper. Serve2 fillets on each warmed plate and drizzle with the lemon butter. Serve with the aioli sauce.