Flounder With Green Beans & Potatoes & Sauce Gribiche

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • ADVANCE VEGETABLE PREP:
  • Boil potatoes until just tender, approximately 15 minutes. Cut in half lengthwise.
  • Blanch green beans and/or Romano beans until just crisp in salted water, approximately 3 minutes. Then shock in ice water and pat dry.
  • SAUCE GRIBICHE:
  • In a bowl, mix all ingredients except parsley. Taste and adjust seasonings. When ready to serve, mix in parsley.
  • FISH PAN:
  • Pat fish fillets dry with paper towels, and season with salt and pepper.
  • In a pan large enough to hold all 4 fillets, or in 2 pans if not, heat the oil over moderately high heat until it is almost smoking, then add the fish, skin side up.
  • Adjust heat to moderate and cook until golden and crusted, approximately 4 minutes. Flip and continue cooking until fish is almost done, approximately 3 minutes.
  • Remove fish, and place on rack to keep warm.
  • VEGETABLE PAN:
  • In another large pan, warm the butter over medium-high heat.
  • When the butter foams, add potatoes, beans and shallots.
  • Turn the heat to medium, and cook, tossing often, until the vegetables are slightly crispy, 3-4 minutes.
  • Season vegetables to taste with salt and pepper.
  • Plate fish, vegetables and sauce gribiche.
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