Butter-Roasted Flounder
Grain Mustard Beurre Blanc, Brown Butter Sage, Toasted Almonds,
Sautéed Brussels Sprouts & Potato Allumettes
Courtesy of Michael’s On East Executive Chef Jamil Pineda
Serves 4
For the Flounder
4 7oz pieces of Flounder filets
3 Tablespoons Olive Oil
Salt and Black Pepper to taste
Method
In a non-stick sauté pan over high heat, add the oil. Season the fish with salt and pepper. Sear the fish until golden brown on both sides. Set aside until the dish is ready to be plated.
For the Brussels Sprouts
24 each Brussels Sprouts (Shaved)
2 tablespoons Olive Oil
Salt and Black Pepper
Method
In a non-stick sauté pan over medium high heat, sauté the sprouts with oil. Add salt and pepper to taste and set aside until the dish is ready to be plated.
For the Beurre Blanc
2 cups White Wine
1 Shallots, minced
¾ cup Champagne Vinegar
1 lb Butter
½ quarts Heavy Cream
Pinch of Sugar
1 Tablespoon Grain Mustard
Salt and Pepper to taste
Method
Reduce the wine with the shallots, sugar, and vinegar 3/4 of the way. Add cream and reduce again until you see heavy bubbles. Whisk the butter slowly until all the butter is emulsified. Add the mustard. Season with salt and pepper to taste. Set aside until the dish is ready to be plated.
For the Brown Butter
½ lb Unsalted Butter
2 Tablespoons Toasted Almonds
1 Teaspoon Fresh Sage, chopped
Method
In a small sauce pan, add the butter and cook over high heat until it starts to turn brown. Add the sage and almonds. Set aside until the dish is ready to be plated.
For the Allumettes
2 Baking Potatoes
1 qt Frying Oil
Salt to taste
Method
Wash potatoes. Slice into 1/4-inch thick slices, then into 1/4-inch sticks. Wash thoroughly in cold water. Drain well. Deep fry in batches at 350 degrees until potatoes are cooked, but not brown. At serving time, increase the oil temperature to 375 degrees. Fry potatoes in batches, until golden brown. Sprinkle with salt.
To Plate
On four large plates, spoon the Brussels Sprouts in the middle of the plate. Top with fish, spoon the brown butter mix on top of the fish, then the beurre blanc across the fish. On the middle of the fish garnish with the fried potato allumettes and serve!
