Flounder With Green Beans Potatoes Sauce Gribiche Recipes

FLOUNDER WITH GREEN BEANS & POTATOES & SAUCE GRIBICHE

Steps:

• ADVANCE VEGETABLE PREP:.
• Boil potatoes until just tender, approximately 15 minutes. Cut in half lengthwise.
• Blanch green beans and/or Romano beans until just crisp in salted water, approximately 3 minutes. Then shock in ice water and pat dry.
• SAUCE GRIBICHE:.
• In a bowl, mix all ingredients except parsley. Taste and adjust seasonings. When ready to serve, mix in parsley.
• FISH PAN:.
• Pat fish fillets dry with paper towels, and season with salt and pepper.
• 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.
• 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.
• Remove fish, and place on rack to keep warm.
• VEGETABLE PAN:.
• In another large pan, warm the butter over medium-high heat.
• When the butter foams, add potatoes, beans and shallots.
• Turn the heat to medium, and cook, tossing often, until the vegetables are slightly crispy, 3-4 minutes.
• Season vegetables to taste with salt and pepper.
• Plate fish, vegetables and sauce gribiche.

FLOUNDER FLORENTINE

Steps:

• Sprinkle spinach in a 13-in. x 9-in. baking dish coated with cooking spray. Top with fillets., In a large saucepan, saute onion in butter until tender. Stir in flour, salt, pepper and nutmeg until blended. Gradually add milk. bring to a boil; cook and stir for 2 minutes or until thickened. , Pour over fillets; sprinkle with Parmesan cheese and paprika. Bake, uncovered, at 350° for 20 minutes or until fish flakes easily with a fork.

GREEN BEANS AND POTATOES

Steps:

• In a large skillet over medium-high heat combine potatoes, green beans, thyme, pepper, Worcestershire sauce and 3/4 cup of broth. Bring to a boil; reduce heat to medium-low, cover and simmer 15 to 20 minutes or until vegetables are tender.
• In a small bowl blend remaining broth and cornstarch. Stir in parsley; add to potato mixture. Cook, stirring, until bubbly and thickened.

SAUCE GRIBICHE

Steps:

• Combine all ingredients in a medium bowl and refrigerate.

GREEN BEANS, POTATOES AND BACON SALAD FROM LIEGE

Steps:

• Trim and wash the beans and cook them in boiling, salted water.
• They must remain firm.
• At the same time, cook the potatoes in their skins in boiling salted water.
• While the vegetables are cooking, dice the bacon and fry in 15 g- 1/2 oz.
• butter until it changes color.
• When the potatoes are cooked, peel them and cut them into rounds.
• Drain the beans.
• Put the beans in a salad bowl, arrange the potatoes all around, sprinkle with the chopped parsley and spring onions, and pour the diced bacon and its fat over the lot.
• Pour the wine vinegar in the frying pan and boil, scraping up the crunchy remaining bits of bacon and bacon juice until the liquid has reduced considerably.
• Pour over the salad, and serve warm.