Buckwheat Crusted Flounder with Meyer Lemon Beurre Blanc

Meyer lemon is now my new favorite ingredient. Its sweet and perfectly tangy flavors are a wonderful addition to many different dishes. While my last post was a sweet Meyer lemon recipe, today I share a savory creation, Buckwheat Crusted Flounder with Meyer Lemon Beurre Blanc.

Ingredients:

2 flounder fillets
1/4 cup buckwheat flour
1/2 teaspoon salt
1/2 teaspoon white pepper
1 tablespoon Meyer lemon zest
1 tablespoon olive oil
1 tablespoon butter

1 tablespoon shallots, minced
1/4 cup white wine
1/4 cup Meyer lemon juice
4 tablespoons butter, cut into pieces

Bunch of asparagus
Truffle oil

Directions:

In a shallow dish, combine buckwheat flour, salt, white pepper and lemon zest. Coat flounder fillets with buckwheat mixture on both sides.

In a large skillet, heat oil and butter. Fry flounder fillets for about 2 minutes per side or until browned. Place the flounder on a plate, cover and keep warm.

Break the asparagus at the natural point where the tender part begins, leaving tips only. Cook for about 3 minutes in a salted boiling water. Drain and then drizzle with a little bit of truffle oil.

Place shallots in a skillet, cook for 30 seconds, and then add white wine. Cook until reduced, then swirl in lemon juice and cook for 1 minute longer. On very low heat, add in butter pieces, one at a time, whisking to blend. Strain the sauce.

Serve flounder fillets on top of asparagus tips and pour the beurre blanc sauce all over.