Sunday, May 04, 2008
Food, Recipes

Pan-seared flounder for spring

 

Photos/TRG
By Gregg McCarthy

With springtime upon us, I like to prepare dishes that are lighter, seasonal and flavorful. I created this pan-seared flounder because I wanted a seafood dish that could be made quickly and can be enjoyed in warmer weather. This dish turned out to be a great combination of fresh taste and light texture.

I like to use flounder because it is a very versatile fish with a flaky texture that’s great when it’s steamed, poached, baked, broiled, sautéed or fried. I prefer to sauté the fish in this recipe because it’s fast and a healthier alternative to frying, but the panko crusting still gives it that satisfying crunch.

In keeping this a simple and easy-to-prepare dish, I simply season the fish with salt and pepper and lightly bread them in flour, egg and the bread crumbs. The panko bread crumbs add a nice crunch to offset the flakiness of the fish. In addition, asparagus, which should be roasted until tender, but not cooked too much where it lacks all firmness, is in season in the spring and is full of freshness and flavor. I like to buy my asparagus fresh at a local farmer’s market the day of making this recipe.

My main inspiration for this dish really stems from the gribiche. It’s a classic sauce that’s light but also packed with flavor and is a great accompaniment to all kinds of different dishes. The combination of capers, chives, dill, lemon juice and Dijon mustard create a wonderfully fresh taste, while the bit of mayonnaise adds a creaminess that is a cool topping to the warm fish and asparagus.

I find that this pan-seared flounder is best served with a dry white wine, like a Chardonnay or pinot blanc. I had a guest once tell me that she felt the ultimate feeling of springtime one evening when she ate this dish paired with a lovely glass of Chardonnay while sitting on the patio at Murphy’s. To me, she was absolutely correct.

This is always a popular dish at Murphy’s, as well as in my own kitchen at home. It’s easy enough to make for a small gathering of friends, who consistently rave about its simple yet immense flavor. SP
Gregg McCarthy is executive chef at Murphy’s. 997 Virginia Ave. NE. 404-872-0904. www.murphysvh.com.

PAN-SEARED FLOUNDER

Serves 4
Panko crust, rainbow chard, asparagus, sauce gribiche

Ingredients:

• 4 8-ounce filets of flounder
• 2 eggs, lightly beaten
• Flour to dredge the fish
• Panko bread crumbs, seasoned with salt, pepper, fresh chives, tarragon, parsley
• 3 ounces vegetable oil
• 16 spears fresh asparagus, peeled and seasoned with olive oil, salt and pepper
• 2 bunches rainbow Swiss chard
• 2 ounces butter
• 2 ounces chicken stock (optional)
• 8 ounces sauce gribiche (recipe follows)

Season the fish filets with salt and pepper. Dredge the filets in the flour, then in the eggs, then in the seasoned crumbs. Set aside.

Season the asparagus, place on a sheet pan and roast in a 400 degree oven for 7-10 minutes or until tender.

Bring a pot of salted water to a boil. Separate the stems of the chard from the leaves, and rinse in clean water. Cook the stems and leaves separate in the boiling water until tender. Place in a bowl of ice water to stop from cooking.

To finish the chard melt the butter in a sauté pan. Add 2 ounces of chicken stock (if desired). Add the stems and leaves of the chard, season with salt and pepper, and cook until the chard is hot.

Heat the vegetable oil in a nonstick sauté pan over medium heat. Add the flounder, being careful not to splash the oil on you. Sauté until lightly golden, approximately 3-4 minutes per side.

To assemble: On a plate, place the chard and asparagus, and then top with the flounder. Then place a spoonful of the gribiche on the top of the fish. Serve immediately.

RECIPE #2

• Gribiche
• Ingredients:
• ½ cup mayonnaise
• ½ tablespoon capers
• ½ tablespoon cornishons
• ¾ tablespoon shallots, minced
• 1 hard-boiled egg, sieved
• ½ diced cooked potato, ¼” diced
• ¾ teaspoon chopped parsley
• ¾ teaspoon chopped chive
• ¾ teaspoon chopped dill
• ¼ teaspoon lemon juice
• ½ teaspoon Dijon mustard
• Salt
• Pepper   

Mix all ingredients well.