Flounder With Green Beans & Potatoes & Sauce Gribiche

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 2 cups fingerling potatoes, cleaned
• 3 cups green beans or 3 cups romano beans, cleaned and trimmed
• 1 teaspoon salt
• 2 tablespoons dijon mustard
• 2 tablespoons wine vinegar
• 6 tablespoons olive oil
• 2 tablespoons capers
• 4 cornichons, finely chopped
• 2 hard-boiled eggs, finely chopped
• kosher salt, to taste
• fresh ground black pepper, to taste
• 2 tablespoons chopped parsley (added when ready to serve)
• 4 flounder fillets, approximately 1 1/2 pounds
• kosher salt, to taste
• fresh ground black pepper, to taste
• 2 tablespoons canola oil
• 1 tablespoon unsalted butter
• 2 shallots, finely minced

Recipe

• 1 advance vegetable prep:.
• 2 boil potatoes until just tender, approximately 15 minutes. cut in half lengthwise.
• 3 blanch green beans and/or romano beans until just crisp in salted water, approximately 3 minutes. then shock in ice water and pat dry.
• 4 sauce gribiche:.
• 5 in a bowl, mix all ingredients except parsley. taste and adjust seasonings. when ready to serve, mix in parsley.
• 6 fish pan:.
• 7 pat fish fillets dry with paper towels, and season with salt and pepper.
• 8 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.
• 9 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.
• 10 remove fish, and place on rack to keep warm.
• 11 vegetable pan:.
• 12 in another large pan, warm the butter over medium-high heat.
• 13 when the butter foams, add potatoes, beans and shallots.
• 14 turn the heat to medium, and cook, tossing often, until the vegetables are slightly crispy, 3-4 minutes.
• 15 season vegetables to taste with salt and pepper.
• 16 plate fish, vegetables and sauce gribiche.