La Boîte Cancale N.11 Sautéed Flounder with Pickled Spring Onions
From Paul Kahan, Blackbird, Chicago
The Art of Blending by Lior Lev Sercarz
Makes 4 Servings
4 red or white spring onions (or 8 scallions)
½ cup Champagne vinegar
¼ cup sugar
2 tablespoons water
Kosher salt and freshly ground black pepper
Four 6-ounce portions of boneless flounder, sole or skate wing
3 tablespoons grapeseed oil
4 tablespoons unsalted butter
1 tablespoon La Boîte Cancale N.11
2 small heads Little Gem or romaine hearts, separated into dark-green leaves and light-green hearts
Hazelnut oil or extra-virgin olive oil
-Pickle the onions or scallions: Remove the root and outer membrane; using all of the white parts and about 3 inches of the green parts, slice the onions on a bias into ¼ inch pieces. Place the onions in to a Mason jar.
-In a saucepan, combine the vinegar, sugar, water and ½ teaspoon salt. Bring to a boil, remove from the heat and let cool for 5 minutes, then pour over the onions. Refrigerate for at least 4 hours, preferably overnight.
-Pat the fish dry with paper towels and season both sides with half of La Boîte Cancale N.11 and black pepper.
-In a large skillet, heat the grapeseed oil until just smoking. Add the fish and cook over high heat until golden brown on one side, about 1 minute. Turn the fish over, add the butter ad, when the butter begins to foam, baste the fish with it until the fish is cooked through, about 1-2 minutes longer. Transfer the fish to a plate; leave the butter in the skillet and remove the skillet from the heat.
-Add the dark-green lettuce leaves to the sillet and gently toss in the browned butter until just wilted. Season with salt and pepper.
-Divide the wilted lettuce among the plates and top with the fish. Sprinkle with the remaining La Boîte Cancale N.11. In a small bowl, combine the light-green lettuce leaves with a few pinches of pickled onion. Dress gently with hazelnut oil and a little of the pickling liquid, if desired. Top each plate with the salad and serve.