Flounder With Green Beans Potatoes Sauce Gribiche Recipes

Steps:

• In a large saucepan or medium Dutch oven, cook bacon over medium heat until it has rendered most of its fat and has begun to brown, about 5 minutes. Add the onion and saute until translucent, about 5 minutes. Add the green beans and potatoes and enough water to just cover them. Bring to a boil, then reduce the heat to low. Season with salt and pepper, to taste, then cover the pan and simmer until the beans are very tender, about 1 hour, stirring occasionally and adding more water if necessary to keep the beans covered. As the beans get close to being done they will become quite fragile, so take care when stirring.

Steps:

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

Steps:

• Combine all ingredients in a medium bowl and refrigerate.

Steps:

• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add green beans, cover, and steam until tender, 2 to 6 minutes.
• Melt butter in a saucepan over medium heat; cook and stir onion and garlic for 2 minutes. Add sesame seeds; cook and stir until sesame seeds are golden brown, 3 to 5 minutes.
• Mix soy sauce, mayonnaise, sriracha hot sauce, and allspice into onion mixture. Add green beans and toss to coat; season with salt and pepper.

Steps:

• Trim and wash the beans and cook them in boiling, salted water.
• They must remain firm.
• At the same time, cook the potatoes in their skins in boiling salted water.
• While the vegetables are cooking, dice the bacon and fry in 15 g- 1/2 oz.
• butter until it changes color.
• When the potatoes are cooked, peel them and cut them into rounds.
• Drain the beans.
• Put the beans in a salad bowl, arrange the potatoes all around, sprinkle with the chopped parsley and spring onions, and pour the diced bacon and its fat over the lot.
• Pour the wine vinegar in the frying pan and boil, scraping up the crunchy remaining bits of bacon and bacon juice until the liquid has reduced considerably.
• Pour over the salad, and serve warm.

Steps:

• In a large skillet over medium-high heat combine potatoes, green beans, thyme, pepper, Worcestershire sauce and 3/4 cup of broth. Bring to a boil; reduce heat to medium-low, cover and simmer 15 to 20 minutes or until vegetables are tender.
• In a small bowl blend remaining broth and cornstarch. Stir in parsley; add to potato mixture. Cook, stirring, until bubbly and thickened.