Tuesday, November 24, 2009

Long Island Flounder with Herbed Garlic Salt, Butter, Lemon and Toasted Almonds

Photos (Lexi Van de Walle): Flounder, Black Rice and Romanesco Broccoli; Tiana's Birthday Wish

This week is going to be an intense week of entertaining and cooking, mostly with locally grown, caught or hunted foods from the Northeast (I can't wait to try the cranberry sauce with tart cherries I found for Thanksgiving).

Last night, I hosted a mini-American Express reunion of sorts (I worked there in the 1990s) in honor of Tiana Wimmer and Warren Leiden's visit from San Francisco for the week. Alisa Deitz, Miriam and Steve Boyce, Tina Evangelides Donovan and Ted Donovan, and Steve "Tuna" Flores joined me and Henry for a fun and celebratory evening.

I bought the incredibly fresh and meaty flounder from PE and DD at Union Square, three green and gorgeous heads of Romenesco Broccoli (aka Roman Cauliflower), and after tasting a few varietals at 9 AM (!!!), purchased a couple of bottles of wine from the charming Ursula Massoud of Paumanok Vineyards (a Cabernet Franc and a Semi-Dry Reisling) -- it was her last day at the farmers market til 2010. Nice to see you Ursula!

Tina made cupcakes for Ted's birthday and Tuna picked up a dozen gorgeous cupcakes from Cupcake Cafe.

We all had a great time and the food was fantastic. My flounder creation was to die for if I do say so myself.
RSS FEED on the upper right corner.
Long Island Flounder with Fresh Herb Garlic Salt, Lemon, Butter and Toasted Almonds
Herb and Garlic Salt (see below)
Juice of a lemon
1 1/2 sticks of butter, lightly salted
1/3 cup slivered almonds
12 flounder fillets (approximately 4-4 1/2 pounds)
1. In advance, make fresh herb garlic salts, and set aside
2. Squeeze lemon, set aside
3. In a small pan, melt 1/2 stick of butter, add almonds and cook over medium heat until toasty brown (4-6 minutes)
4. Preheat oven to 200 degrees. In a heavy saute pan, melt four teaspoons of butter until sizzling.
5. Cook two flounder fillets at a time over medium-high heat until just cooked through, about 2-3 minutes per side.
6.Carefully remove the fillets with a spatula and set aside on an oven proof platter and cover with foil.
Repeat until all 12 fillets are cooked.
If fillets are sticking to the pan, use more butter.
7. Ten minutes before serving, cover with foil and heat fillets in the warmed 200 degree oven for eight minutes.
8. Plate one fillet per serving, and spoon on one teaspoon of melted butter and almond mixture, one teaspoon of lemon
juice and a sprinkle a generous pinch of herb garlic salts on top of the flounder.

Fresh Herb Garlic Salts
2 tablespoons of chopped thyme leaves
2 tablespoons of chopped rosemary leaves
4 cloves of garlic
1 tablespoon of course sea salt or Kosher salt

Using a mini-food prep, process the herbs and garlic until finely minced. Mix with the salt.


nihaty said...

Many of the necessary vitamins are found in garlic as a natural antibiotic and food should be consumed in more than gives great flavor

Unknown said...

Garlic is one of those rare "can't get enough of it" and "it's so good for you" foods. Thanks for your post, nihaty.