Sautéed Flounder With Green Beans and Potatoes

Name: Sautéed Flounder With Green Beans and Potatoes
Total time: 15 min
Yield: Serves 4
Ingredients: 4 flounder fillets, approximately 1 1/2 pounds; Kosher salt and freshly ground black pepper; 2 tablespoons canola oil; 1 tablespoon unsalted butter; 2 cups fingerling potatoes, boiled until just tender, approximately 15 minutes, then cut in half lengthwise; 3 cups green beans or a mixture of Romano beans and green beans, trimmed and blanched until just crisp in salted water, approximately 3 minutes, then shocked in ice water and patted dry; 2 shallots, finely minced; 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 and freshly ground black pepper; 2 tablespoons chopped parsley

By Frank Stitt

Total Time: 15 minutes
Rating: 4(159)
Comments: Read comments

Frank Stitt opened the Highlands Bar and Grill on a gritty street corner in Birmingham, Ala., in 1982, when most of the city’s elite still took its meals in country clubs and restaurant dining meant flambéed everything at the Hyatt downtown. His was a Southern cuisine married to French technique, which meant it was plain and simple as much as it was the exact opposite. This recipe, which Stitt gave to The Times in 2013, is a marvelous example, elegant and refined.

Featured in: Highlands Braised Beef

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Ingredients

Yield:Serves 4

4flounder fillets, approximately 1½ pounds
Kosher salt and freshly ground black pepper
2tablespoons canola oil
1tablespoon unsalted butter
2cups fingerling potatoes, boiled until just tender, approximately 15 minutes, then cut in half lengthwise
3cups green beans or a mixture of Romano beans and green beans, trimmed and blanched until just crisp in salted water, approximately 3 minutes, then shocked in ice water and patted dry
2shallots, finely minced

Sauce Gribiche

1teaspoon salt
2tablespoons Dijon mustard
2tablespoons wine vinegar
6tablespoons olive oil
2tablespoons capers
4cornichons, finely chopped
2hard-boiled eggs, finely chopped
Kosher salt and freshly ground black pepper
2tablespoons chopped parsley

Ingredient Substitution Guide

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Preparation

Step 1
Using paper towels, pat the fish fillets dry and season with salt and pepper. In a pan large enough to hold all 4 fillets, or in two 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, then flip and continue cooking until the fish is almost done, approximately 3 minutes. Remove fish, and place on rack to keep warm.
Step 2
In another large pan, warm the butter over medium-high heat. When it is foaming, add potatoes, beans and shallots. Turn the heat to medium, and cook, tossing often, until the vegetables are slightly crispy, 3 to 4 minutes. Season to taste with salt and pepper, and serve with the flounder and sauce gribiche.
Sauce Gribiche
1. Step 3
  In a bowl, mix all ingredients except parsley. Taste and adjust seasonings. When ready to serve, mix in parsley.

Ratings

4 out of 5

159 user ratings

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Comments

Sally7 years ago

Instead of flounder, I used arctic cod fillets. The beans & potatoes were terrific (and I've found them good with many other main dishes.)

john7 years ago

I was just wondering why, in preparation, step two is not step one..... how long does the fish sit for everything else to be ready.

Leo6 years ago

Remember the Canadian rule for cooking fish: 10 minutes per inch of thickness. This recipe, as written, will result if fish that is way over done. One or two minutes per side should suffice.

Jody2 months ago

I used flounder to make this recipe. I loved the fish. I loved the green bean stir fry. Where the recipe lost me was the sauce. My husband and I both considered it inedible. I will come up with another sauce for this recipe. This one was just bitter and brought nothing more than that to the dish.

Ray6 months ago

This is a solid recipe. The sauce brings it together and I can see other uses for it, such as a dressing for a potato salad. Crisping the skin of the flounder well enough also introduces a wonderful textural contrast.

M. Baker7 months ago

Delicious sauce (I didn’t have cornichons but didn’t miss them). Rarely do I say this but the veggies needed more butter. Will make again for sure.

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