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.