Best 5 Flounder Piccata With Haricots Verts And Mushrooms Recipes

GLUTEN-FREE FISH PICCATA

Steps:

• Sprinkle both sides of the fish fillets with salt and pepper.
• Heat the oil and 1 tablespoon butter in a large nonstick skillet over medium high heat. When the fat is sizzling, add 2 fillets and cook until golden brown on the bottom, about 2 minutes. Flip and cook until golden brown on the other side and the fish is cooked through, about 2 minutes more. Remove the fillets to a serving platter, leaving any fat behind in the skillet. If the skillet looks dry, add another tablespoon of oil. Repeat the cooking process with the remaining 2 fillets and transfer to the serving platter.
• Add the shallots to the drippings in the skillet and cook over medium heat until softened slightly, about 2 minutes. Add the capers and continue to cook until the shallots have completely softened, about 2 minutes more. Add the wine and lemon slices, bring to a simmer and cook, swirling the pan occasionally, until the liquid has reduced by half. Add the lemon juice and remaining 4 tablespoons butter, swirling the pan to emulsify the sauce as the butter melts. Stir in the parsley and season with salt and pepper. Spoon the sauce and lemons over the fish and serve immediately.

ROASTED KABOCHA SQUASH, HARICOTS VERTS, MUSHROOMS AND PEPITAS

Steps:

• Preheat the oven to 375 degrees F.
• In a large bowl, toss the squash with olive oil, cinnamon, crushed red pepper and salt. Put the squash on a sheet tray and put in the oven. Roast the squash until very soft, about 30 minutes.
• Toss the haricots verts with olive oil, crushed red pepper and salt. Put on a sheet tray and roast in the oven for 15 to 17 minutes. Repeat this process with the mushrooms and roast for 12 to 14 minutes.
• Place the pepitas on a sheet tray and roast for 7 to 8 minutes.
• When all the veggies are roasted, combine all them. Garnish with the toasted pepitas and chives.

WARM SWEETBREAD SALAD WITH HARICOTS VERTS, WILD MUSHROOMS, AND HAZELNUT VINAIGRETTE (RECIPE COURTESY OF THE DEAN AND DELUCA COOKBOOK)

Steps:

• Soak the sweetbreads in a large bowl of cold water for 3 hours, changing the water several times. Then remove the sweetbreads from the water and gently pull away as much of the outer membrane as you can, being careful not to tear the flesh. Soak the sweetbreads again for 1 hour, this time in a large bowl of cold water with 1 teaspoon of coarse salt. Remove from the water and peel away more of the membrane. Separate the sweetbreads into its 2 lobes.
• Fill a medium saucepan with 5 cups cold water, 1 teaspoon coarse salt and the white wine vinegar. Place the sweetbreads in the pan and slowly bring the water to a simmer over moderate heat (this should take about 10 minutes). Allow the water to simmer very gently for another 5 minutes. (The sweetbreads should be firm on the outside, but still give a little when squeezed). Remove sweetbreads and place them in ice water for 10 minutes to stop the cooking.
• Dry sweetbreads and place in a heavy loaf pan or a terrine lined with plastic wrap. Cover with another layer of plastic wrap. Place another heavy loaf pan or terrine on top to weigh down the sweetbreads, and place in the refrigerator for at least 3 hours or overnight.
• When ready to cook, bring a large saucepan of water to a boil and cook haricots verts until they are crisp but slightly tender, about 5 minutes. Remove and reserve at room temperature.
• In a small bowl combine the lemon juice with the balsamic vinegar and 1 tablespoon of the shallots. Slowly whisk in the hazelnut oil. Season to taste with salt and the additional black pepper. Reserve.
• Place 2 tablespoons of the vegetable oil in a large skillet over moderately high heat. When the oil is hot but not smoking, add remaining shallots and saute, stirring constantly, for 3 minutes. Add mushrooms, making sure the pan is not overcrowded. (It may be necessary to saute the mushrooms in 2 batches). Saute with a big pinch of salt, shaking the pan occasionally, until mushrooms are nicely browned, about 5 to 7 minutes. Remove mushrooms from skillet and reserve. If there is liquid in the pan that the mushrooms have given off, boil it until it is reduced to 1 to 2 tablespoons and pour over the mushrooms.
• With a very sharp knife, cut the weighted sweetbreads into broad slices that are about 1/4 inch thick. Combine the flour, the remaining 2 teaspoons of coarse salt, and the 1/2 teaspoon of black pepper on a plate and mix well. Add the remaining 3 tablespoons of vegetable oil to the skillet in which the mushrooms cooked, and place over high heat. Dredge sweetbread slices in the seasoned flour on both sides and add to hot oil. Saute, turning, until sweetbreads are browned and crispy on the outside, about 3 minutes. Remove.
• Toss reserved haricots verts and mushrooms together. Toss mixture with about half the hazelnut vinaigrette. Place one-fourth of the mixture on each of 4 plates. Nestle pieces of the crispy sweetbread slices among the haricots verts/ mushroom mixture, and drizzle the remaining vinaigrette over the sweetbread slices. Garnish with chervil.
• Suggested drink: Domaine Laroche Chablis Premier Crus, Les Fourchaumes 1987.

FLOUNDER SAUTE WITH MUSHROOMS AND WILTED SPINACH

Steps:

• Place the flour on a plate and season with salt and pepper. Lightly dust the flounder on both sides with the seasoned flour. Heat 2 teaspoons of the olive oil in a large, heavy nonstick skillet over medium-high heat. Place the flounder in the pan and saute on one side for about 90 seconds. Turn the fish over. Squeeze the lemon juice on the fish and sprinkle the scallions evenly over the fillets. Cook for 30 seconds and divide among 4 warm plates.
• Place the remaining teaspoon of olive oil in the skillet. Add the mushrooms and season them lightly with salt and pepper. Saute until soft, shaking the pan constantly, about 3 to 4 minutes. Add the wine, increase the heat to high and continue to cook for about 1 minute, until the smell of alcohol disappears. Remove the pan from the heat, add the spinach and toss quickly until it barely wilts. Taste and season again with salt and pepper. Divide the spinach over each flounder fillet and serve immediately.

FLOUNDER FILLETS WITH MUSHROOMS AND TOMATOES

Steps:

• Heat butter and olive oil in a skillet. Add mushrooms, and cook briefly over medium-high heat, shaking the pan until mushrooms are lightly browned. Add garlic; do not brown. Add tomatoes, lemon juice, thyme and salt and pepper to taste. Cook, stirring, for 5 minutes. Remove from heat and keep warm.
• Spread sesame seeds on a large platter. Season fillets with salt and pepper. Lay them over the sesame seeds on one side, then on the other to coat them lightly.
• Heat corn oil in a large nonstick skillet, and place fillets in it without crowding. Cook over high heat until fillets and seeds are lightly browned on both sides. Time will vary depending on thickness of fillets.
• Spoon sauce onto warmed serving plates. Place fish fillets over sauce, sprinkle with parsley and serve.