Poached Flounder with Mint Beurre Blanc

This classic shallow-poached fish is served with a minty French butter sauce. It’s delicious with a simple rice pilaf and tender green spring vegetables like peas or baby spinach.

• 6 skinless flounder fillets (1-1/2 lb. total)
• 1/2 tsp. ground ginger
• Kosher salt and freshly ground black pepper
• 3-1/2 Tbs. coarsely chopped fresh spearmint or ginger mint leaves
• 1/4 cup minced shallots
• 1/4 cup dry white wine
• 2 Tbs. heavy cream
• 2 oz. (4 Tbs.) cold unsalted butter, cut into 8 slices
• 1 Tbs. thinly sliced chives

Lay the fish fillets skinned side up on a cutting board. Slice each fillet in half lengthwise to make 12 strips. In a small bowl mix the ginger, 1/4 tsp. salt, and 1/4 tsp. pepper. Sprinkle the spice mixture evenly over all the fish and then sprinkle with 2 Tbs. of the chopped mint. Roll each strip into a coil, starting with the fatter end and aligning the roll along the cut edge. Secure with a toothpick, pushing it into the thin end and through the other side.

Sprinkle the shallots over the bottom of a 10-inch straight-sided sauté pan. Arrange the fish coils cut edge down in the pan. Pour in the wine and 1/3 cup water. Turn the heat to medium high and bring the liquid to a simmer. Adjust the heat to maintain a gentle simmer, cover, and poach the fish until cooked through, 4 to 8 minutes. Use a slotted spoon to transfer the fish to a warm plate. Tent with foil while finishing the sauce.

Increase the heat to high and boil the liquid until it’s reduced to about 3 Tbs. (It should just barely cover the bottom of the pan.) Add the cream and boil for 30 seconds. Reduce the heat to low and whisk in 2 slices of the cold butter, the remaining 1-1/2 Tbs. mint, and the chives. When the butter is almost melted, add another slice and whisk until mostly melted. Repeat with the remaining butter, 1 slice at a time. (Take care not to overheat the sauce or it will separate.) Season to taste with salt and pepper.

Remove the toothpicks from each piece of fish. Serve the fish (3 pieces per serving) drizzled with the sauce.

Crispy Flounder with Pears, Endive, and Meyer Lemon

Smoother, rounder, and deeper in color than standard lemons, Meyer lemons are less acidic, with orange and floral flavor notes.

• 2 small Meyer lemons
• 6 Tbs. unsalted butter
• 3 medium Belgian endives, trimmed and quartered lengthwise
• 3 medium firm-ripe pears, peeled, cored, and sliced lengthwise 1/2 inch thick
• Kosher salt
• 1/2 Tbs. thinly sliced chives; more for garnish
• 1/2 cup unbleached all-purpose flour
• 1/2 cup fine-ground cornmeal
• 4 small flounder or sole fillets (about 1-1/2 lb.)
• Freshly ground black pepper
• 2 Tbs. olive oil
• 1/2 cup dry white wine

Tip:

You can use regular lemons in place of the Meyers, but the dish will taste more tart.

Finely grate 2 tsp. zest from one of the lemons. Squeeze 1-1/2 lemons to yield 2 Tbs. of juice. Thinly slice the remaining half and cut each slice into quarters; set aside.

In a 10- to 11-inch straight-sided sauté pan, melt 3 Tbs. of the butter over medium heat until foamy. Add the endives, pears, lemon juice, lemon zest, and 1/2 tsp. salt; stir to combine. Cover, reduce the heat to medium low, and cook, stirring occasionally until tender, 15 to 20 minutes. Remove the lid and cook until the endives and pears are lightly browned in places, about 2 minutes. Remove from the heat and stir in the chives.

While the endives and pears cook, combine the flour and cornmeal in a shallow dish. Season the fish lightly with salt and pepper and then dredge it in the cornmeal mixture. Heat 1/2 Tbs. of the butter with 1 Tbs. of the oil in a 12-inch skillet over medium-high heat. Cook 2 of the fillets, flipping once, until golden-brown and cooked through, 2 to 3 minutes per side. Transfer to a clean plate. Wipe out the skillet and repeat with another 1/2 Tbs. butter and the remaining 1 Tbs. oil and fillets. Transfer to the plate with the other fish. Wipe out the skillet again.

Heat the remaining 2 Tbs. butter in the pan until melted and browned and then stir in the lemon slices and a pinch of salt. Add the wine, bring to a simmer, and reduce by half, 1 to 2 minutes. Season to taste with salt and pepper.

Divide the pear mixture among 4 dinner plates and top with a fillet. Spoon the lemon pan sauce over the fish, garnish with chives, and serve.

Flounder Poached in Coconut, Ginger & Basil Broth

Though regular Genovese basil will add a lovely aroma to the Southeast Asian flavors of this dish, the slightly spicier, more anise-y notes of Thai or opal basil are an even better fit.

• 6 skinless flounder fillets, 1 to 1-1/2 pounds total
• Kosher salt
• Ground white pepper
• 1 Tbs. grated fresh ginger (I use a rasp-style grater)
• 1 cup roughly chopped sweet basil or Thai basil
• 1 Tbs. vegetable oil or extra-virgin olive oil
• 1 large shallot, thinly sliced (about 1/4 cup)
• 1 2-inch piece fresh ginger, peeled and cut into matchsticks
• 2 cloves garlic, finely minced
• 2 ribs celery, sliced 1/8 inch thick on the diagonal (about 2 cups)
• 1 small fresh hot red chile (or jalapeño), sliced into thin rings (seeds intact)
• 1 cup homemade or low-salt chicken broth
• 5-1/2-oz. can coconut milk
• 4 scallions, thinly sliced on the diagonal (about 1 cup)
• 2 Tbs. fish sauce
• 2 Tbs. fresh lime juice
• 1 Tbs. mirin (Japanese sweet rice wine)
• 1 tsp. finely grated lime zest
• 1 cup jasmine rice, cooked

Tip:

Try tying the fillets with dark green scallion tops instead of using toothpicks. Dip the green tops in boiling water for 15 seconds so they’re pliable and tie in a loose knot around the rolled fish fillets.

Spread the fillets on a work surface, skin side down. Season lightly with salt and white pepper. Divide the 1 Tbs. grated ginger among the fillets and spread as evenly as you can. Sprinkle about 1 Tbs. of the chopped basil over the fillets. Roll each fillet, starting at the thicker end. Secure each roll with a toothpick (or green scallion tops (see the tip below). Sprinkle the rolls lightly with a little more salt and white pepper. Set aside.

In a small (4-quart) Dutch oven with a tight-fitting lid (or other heavy-duty pot just large enough to hold the fish snugly), heat the oil over high heat until it shimmers.

Add the shallot, ginger matchsticks, and garlic. Sauté for 1 min., stirring constantly. Add the celery and sauté for 30 seconds, stirring constantly. Add the chile and continue to sauté, stirring, until the celery starts to soften, about 2 min. Add the chicken broth and heat for 2 minutes. Turn off the heat and arrange the rolled fish in a single layer over the celery mixture. Pour the coconut milk over the fish and turn the heat to high. As soon as the coconut milk comes to a simmer, reduce the heat to medium low and cover. Simmer until the fish is opaque and cooked through, 8 to 10 min. If you’re unsure, flake apart a section to see if it’s done. Remove the pot from the heat.

Carefully transfer the fish with a slotted spoon or fish spatula to a small, warm platter.

Return the pot to high heat. Add the remaining basil, along with the scallions, fish sauce, lime juice, mirin, and lime zest. Bring the broth just to a simmer. Taste the broth and add more salt or mirin if needed.

For each serving, place a small mound of hot jasmine rice in a shallow bowl, top with a fish roll, and remove the toothpick. Ladle the hot broth over each fish roll and serve immediately.