Caitlin Heidenreich

@systematology

Caitlin Heidenreich

@systematology

omnivorousadam

@omnivorousadam

#ad 🌸🐠Freakishly Tasty Flounder!🐠🌸 Flounder might look strange, but it doesn’t taste strange. Especially when cooked to perfection in my @hestanculinary NanoBond skillet, my new favorite workhorse. So long as you get the pan hot BEFORE adding in any oil and allow the protein to develop a nice crust, you can cook almost anything in stainless steel cookware. My NanoBond cookware is easy to maintain, performs at the highest level, works with my induction burner AND looks beautiful (it’s made in Italy so… that checks out). If you’re looking to upgrade your cookware in the New Year, are in the market for a brand new set and/or need an incredible gift for that food nerd in your life, look no further. Check out my IG stories for more info on which cookware makes for the best investment then head over to Hestan’s website for site wide special deals happening all holiday season. Tell ‘em I sent you ;)🤘🏼 Adam Ingredients 2 pound Flounder, filleted and skinned 1/2 cup All-purpose Flour Neutral Oil 1/2 cup White Wine 1/2 cup Orange Juice 1 Shallot, diced 1/2 tsp Sugar 1/2 tsp Saffron 2 Tbsp Unsalted Butter Kosher Salt, to taste Grain Salad, to serve 1. Bring a stainless steel pan up to medium heat. Once hot, add enough neutral oil to coat the bottom of the pan. 2. Add the flour to a shallow bowl with a pinch of kosher salt then coat the flounder. Carefully lower the dusted flounder into the hot oil. The fish should sizzle

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