Sauteed Flounder With Green Beans and Potatoes

• 4 flounder fillets, approximately 1 1/2 pounds
• Kosher salt and freshly ground black pepper
• 2 tablespoons canola oil
• 1 tablespoon unsalted butter
• 2 cups fingerling potatoes, boiled until just tender, approximately 15 minutes, then cut in half lengthwise
• 3 cups green beans or a mixture of Romano beans and green beans, trimmed and blanched until just crisp in salted water, approximately 3 minutes, then shocked in ice water and patted dry
• 2 shallots, finely minced
• 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 and freshly ground black pepper
• 2 tablespoons chopped parsley

1. Using paper towels, pat the fish fillets dry and season with salt and pepper.
2. In a pan large enough to hold all 4 fillets, or in two pans if not, heat the oil over moderately high heat until it is almost smoking, then add the fish, skin side up.
3. Adjust heat to moderate, and cook until golden and crusted, approximately 4 minutes, then flip and continue cooking until the fish is almost done, approximately 3 minutes.
4. Remove fish, and place on rack to keep warm.
5. In another large pan, warm the butter over medium-high heat.
6. When it is foaming, add potatoes, beans and shallots.
7. Turn the heat to medium, and cook, tossing often, until the vegetables are slightly crispy, 3 to 4 minutes.
8. Season to taste with salt and pepper, and serve with the flounder and sauce gribiche.

flounder, kosher salt, canola oil, unsalted butter, fingerling potatoes, green beans, shallots, salt, mustard, wine vinegar, olive oil, capers, cornichons, eggs, kosher salt, parsley

Taken from cooking.nytimes.com/recipes/1015244 (may not work)