Poached Flounder
Ingredients
- 4 tablespoons unsalted butter, divided
- 1 teaspoon Sriracha
- 1 teaspoon fresh lime juice
- 2 tablespoons chopped fresh parsley
- 6 ounces summer flounder
- Salt and black pepper, to taste
- 4 ounces haricots verts
- 1 small carrot, sliced
- 1 cup chicken stock
- 1 teaspoon ground ginger
- 1 ounce maple syrup
Instructions
- Melt 2 tablespoons of the butter with the Sriracha, lime juice, and parsley.
- Season the flounder with salt and pepper and place it in a vacuum-seal bag with the butter mixture. Seal the bag.
- Poach in simmering water or steam for about 10 minutes, or until the fish flakes easily.
- Meanwhile, combine the haricots verts, carrot, chicken stock, remaining butter, ginger, and maple syrup in a skillet. Cook until the vegetables are tender and the liquid has reduced slightly. Season with salt and pepper.
- Transfer the flounder to a shallow bowl and spoon the vegetables and sauce around the fish.
Notes
- If you don’t have a vacuum sealer, place the fish in a zip-top freezer bag and carefully remove as much air as possible before cooking.
