Flounder With Green Beans & Potatoes & Sauce Gribiche

• ADVANCE VEGETABLE PREP
• 2 cups fingerling potatoes, cleaned
• 3 cups green beans or 3 cups romano beans, cleaned and trimmed
• SAUCE GRIBICHE
• 1 teaspoon salt
• 2 tablespoons Dijon mustard
• 2 tablespoons wine vinegar
• 6 tablespoons olive oil
• 2 tablespoons capers
• 4 cornichons, finely chopped
• 2 hard-boiled eggs, finely chopped
• kosher salt, to taste
• fresh ground black pepper, to taste
• 2 tablespoons chopped parsley (added when ready to serve)
• FISH PAN
• 4 flounder fillets, approximately 1 1/2 pounds
• kosher salt, to taste
• fresh ground black pepper, to taste
• 2 tablespoons canola oil
• VEGETABLE PAN
• 1 tablespoon unsalted butter
• 2 shallots, finely minced

1. ADVANCE VEGETABLE PREP:
2. Boil potatoes until just tender, approximately 15 minutes. Cut in half lengthwise.
3. Blanch green beans and/or Romano beans until just crisp in salted water, approximately 3 minutes. Then shock in ice water and pat dry.
4. SAUCE GRIBICHE:
5. In a bowl, mix all ingredients except parsley. Taste and adjust seasonings. When ready to serve, mix in parsley.
6. FISH PAN:
7. Pat fish fillets dry with paper towels, and season with salt and pepper.
8. 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.
9. 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.
10. Remove fish, and place on rack to keep warm.
11. VEGETABLE PAN:
12. In another large pan, warm the butter over medium-high heat.
13. When the butter foams, add potatoes, beans and shallots.
14. Turn the heat to medium, and cook, tossing often, until the vegetables are slightly crispy, 3-4 minutes.
15. Season vegetables to taste with salt and pepper.
16. Plate fish, vegetables and sauce gribiche.

advance, fingerling potatoes, green beans, salt, mustard, wine vinegar, olive oil, capers, cornichons, eggs, kosher salt, fresh ground black pepper, parsley, pan, flounder, kosher salt, fresh ground black pepper, canola oil, vegetable pan, unsalted butter, shallots

Taken from www.food.com/recipe/flounder-with-green-beans-potatoes-sauce-gribiche-508444 (may not work)