@eilham148: ✋🎧👈 Qur'an 💙#fyp #foryou #foryoupage #islamic_video #ቁረአን_የመገዳችን_ብረሀን

أمة الله   🧕☝️
أمة الله 🧕☝️
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daajan.karim
Daajan Karim :
Masha Allah
2026-06-28 13:10:41
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fatimaouajbir
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2026-07-20 13:03:41
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user8543315114206
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ا حسنت
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user1633560324567conteh
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abdimaliksaleebaa
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[Dekal]
2026-06-29 20:19:47
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user6678411617813 :
احسنت
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2026-07-22 19:19:32
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alhdjije
أبوعبدالله البرنوسي :
لا إله إلا الله
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peux porophote
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The Best Flounder Francaise Ingredients For the Fish * 1 lb fresh flounder fillets, cut into 4-inch pieces * Kosher salt and freshly cracked black pepper * 1/2 cup all-purpose flour, plus 2 tablespoons (divided) * 2 large eggs (use 3 if fillets are thin) * 2 tablespoons grated Pecorino Romano cheese * 3 tablespoons olive oil * 2 tablespoons butter For the Lemon Butter Sauce * 4 tablespoons unsalted butter * 2 cloves garlic, minced * 1 1/2 cups chicken or vegetable stock * 1/4 cup fresh lemon juice * 2 teaspoons chopped parsley * Lemon slices, for garnish (optional) Instructions Step 1: Prepare the Fish Pat the flounder fillets dry with paper towels. Season both sides generously with salt and pepper. ⸻ Step 2: Prepare the Coating Place 1/2 cup flour into a shallow dish. In a separate shallow bowl, whisk together: * Eggs * Pecorino Romano cheese ⸻ Step 3: Cook the Flounder Heat olive oil and 2 tablespoons butter in a large skillet over medium heat. Lightly dredge each fillet in flour, shaking off excess. Dip into the egg mixture, coating evenly. Carefully place the fillets into the hot skillet. Cook 2–3 minutes per side until golden brown and cooked through. Transfer cooked fillets to a baking sheet and keep warm. ⸻ Step 4: Make the Lemon Butter Sauce In the same skillet, sauté minced garlic for about 30 seconds until fragrant. Sprinkle in the remaining 2 tablespoons flour and whisk for 1–2 minutes to form a light roux. Gradually whisk in the stock and simmer about 5 minutes until slightly thickened. Stir in: * Remaining 4 tablespoons butter * Lemon juice * Chopped parsley Season to taste with salt and pepper. ⸻ Step 5: Finish & Serve Return the flounder to the skillet or spoon sauce generously over the fillets. Garnish with fresh parsley and lemon slices. Serve immediately with: * Angel hair pasta * Roasted asparagus * Rice pilaf * Crusty bread ⸻ Notes & Tips * Thin fish cooks very quickly — avoid overcooking. * Sole, tilapia, or cod can substitute for flounder. * Add capers for extra briny flavor. * For a richer sauce, add a splash of white wine before the stock. * Best enjoyed fresh while the coating is crisp. #fyp #dinner #fish #light #healthy
The Best Flounder Francaise Ingredients For the Fish * 1 lb fresh flounder fillets, cut into 4-inch pieces * Kosher salt and freshly cracked black pepper * 1/2 cup all-purpose flour, plus 2 tablespoons (divided) * 2 large eggs (use 3 if fillets are thin) * 2 tablespoons grated Pecorino Romano cheese * 3 tablespoons olive oil * 2 tablespoons butter For the Lemon Butter Sauce * 4 tablespoons unsalted butter * 2 cloves garlic, minced * 1 1/2 cups chicken or vegetable stock * 1/4 cup fresh lemon juice * 2 teaspoons chopped parsley * Lemon slices, for garnish (optional) Instructions Step 1: Prepare the Fish Pat the flounder fillets dry with paper towels. Season both sides generously with salt and pepper. ⸻ Step 2: Prepare the Coating Place 1/2 cup flour into a shallow dish. In a separate shallow bowl, whisk together: * Eggs * Pecorino Romano cheese ⸻ Step 3: Cook the Flounder Heat olive oil and 2 tablespoons butter in a large skillet over medium heat. Lightly dredge each fillet in flour, shaking off excess. Dip into the egg mixture, coating evenly. Carefully place the fillets into the hot skillet. Cook 2–3 minutes per side until golden brown and cooked through. Transfer cooked fillets to a baking sheet and keep warm. ⸻ Step 4: Make the Lemon Butter Sauce In the same skillet, sauté minced garlic for about 30 seconds until fragrant. Sprinkle in the remaining 2 tablespoons flour and whisk for 1–2 minutes to form a light roux. Gradually whisk in the stock and simmer about 5 minutes until slightly thickened. Stir in: * Remaining 4 tablespoons butter * Lemon juice * Chopped parsley Season to taste with salt and pepper. ⸻ Step 5: Finish & Serve Return the flounder to the skillet or spoon sauce generously over the fillets. Garnish with fresh parsley and lemon slices. Serve immediately with: * Angel hair pasta * Roasted asparagus * Rice pilaf * Crusty bread ⸻ Notes & Tips * Thin fish cooks very quickly — avoid overcooking. * Sole, tilapia, or cod can substitute for flounder. * Add capers for extra briny flavor. * For a richer sauce, add a splash of white wine before the stock. * Best enjoyed fresh while the coating is crisp. #fyp #dinner #fish #light #healthy

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