Flounder Meuniere

Sole and flounder are similar in that they’re both flatfish and they share similar tastes and textures. They are both also difficult to fillet without a good sharp knife. We got five yellowtail flounder from our fish share last week. We’ve gotten flounder a few times from the share and often I’ve not done the best job of filleting. This time however, I got it. Yay. One of the great things about joining a fish share like Cape Ann Fresh Catch, besides getting a generous amount of fish every week, is that multiple fish mean plenty of practice filleting and trying new recipes.

This dish is based on Sole Meuniere. Flounder is so delicate and mild, butter, lemon and parsley add just enough richness and zip without overwhelming.

Special thanks to Bunson for the knife sharpener. Best. Holiday present. Ever.

Flounder Meuniere – serves 3 – 6

3 flounder, filleted
1/2 C flour
1/2 t salt
1/4 C + 2 T butter
juice from 1 lemon
1/4 C chopped parsley

Mix the flour and salt together in a shallow bowl. Dredge the fillets through the flour mixture and allow to rest 10 minutes. This helps the flour to adhere to the fish while it cooks.

Melt the quarter cup of butter over medium heat until it foams. Place the fillets in the pan skin side up to prevent the skin from shrinking, and cook 2 minutes on either side until lightly browned.

Remove the fish from the pan. Deglaze the pan with the lemon juice, scraping up any bits left in the pan. Melt the final two tablespoons of butter in the lemon juice, combining to thicken until lightly browned. Serve with chopped parsley.

Roasted Stuffed Figs

There is a chill in the air as Summer hangs up its floppy sunhat, puts on a scarf and goes by the name of Autumn again. While it’s sad to say goodbye to summer’s warm weather and produce, the best has just begun. Fall’s harvest brings all kinds of goodies, as you know. Aside from sweet squash and corn, more interesting and, dare I say, exotic fruits and vegetables are being grown and harvested in New England these days. Among them are figs.

More commonly seen in places like the Mediterranean, figs have made themselves comfortable right here in New England. Years ago, my mother saw figs at a local market and brought some to my grandfather, who had been raised in Italy. He hadn’t seen a fresh fig since he was a boy.

Well, I wish he could be here today to find them fresh and locally grown. The figs in this post came from a farm right down the road from us. Sweet and juicy, roasting condenses the sugars. I like them stuffed with a goat or blue cheese and drizzled with olive oil to add a little earthiness. Freshly chopped mint brings a subtle herbal snap to keep things from becoming too cloying.

Though this certainly seems like a decadent snack, figs are quite nutritious and low in fat. They contain vitamin A and C to prevent scurvy, as well as calcium and potassium.

Roasted Stuffed Figs – serves 4 -6

12 black mission figs
4 oz goat cheese
2 T finely chopped fresh mint
drizzle of olive oil

Preheat the oven to 400 degrees.

Cut the stem off of the fig and cut a cross from the point to about halfway down. Gently open the fig and stuff with a teaspoon of goat cheese.

Arrange the figs on a lightly greased baking dish. Top with a sprinkle of mint and drizzle with olive oil.

Place the sheet on the top rack of the oven closest to the flame or element. Cook for 10-12 minutes until the cheese begins to brown slightly and the kitchen fills with the aroma of figs.

Cod en Papillote

It’s fish share day again and this week’s fish share was cod. As much as I love creating all of my silly little fish recipes, I still think the best way to enjoy fresh cod is simply baked with butter. Wrapping it in parchment paper allows the fish to steam as it bakes without drying out the meat.

Also, making the papillote, or pouch, is like making a fun little Valentine for your fish, because the paper is cut into a heart shape before the sides are tucked.

Dill is the classic match for cod and lends its fresh, grassy flavor without barging right in, and butter is butter. You know the deal.

Any white round fish similar to cod (haddock, pollock, etc), will work perfectly for this dish. I just happened to have plenty of fresh cod laying around today.

Cod en Papillote – serves 2 – 4

1 – 1 lb cod, haddock or pollock fillet
2 T butter
3 – 5 sprigs of fresh dill, finely chopped (about 2 T)

Preheat oven to 350 degrees.

While the oven preheats, melt the butter in an oven-proof dish until lightly browned and bubbling.

Place the fillet diagonally on the left-hand side of a large piece of parchment paper – large enough for the right half of the paper to fold over the top of the fillet. Fold the right-hand side of the paper over the fish. Allowing a 2 or 3 inch margin on all sides, cut out the silhouette of the fish just as if you’re cutting out a heart for a Valentine Day card.

Turn the paper back again to pour the browned butter over the fish and sprinkle with dill.

Fold the paper over. Tuck and crease the edges to form a seal.

Cook for 10-15 minutes until the fish is just beginning to flake apart with a fork.

The fish and butter will form a rich sauce in the papillote. Be sure to spoon this over each serving for maximum yums.

Serve hot.

Pan-Fried Rosemary Cod

This was the final week of our fish share until the next season which starts in the spring. We got a lovely cod. Fresh cod is so delicate, it deserves to not have its flavor masked by other things. In this case, lemon adds a bit of zing and fresh rosemary lends its mellow flavor without taking over the dish.

While we’re on the topic of fresh herbs vs. dried, I find fresh rosemary to be far less intrusive than dried rosemary, which seems to walk right into a dish and act like it owns the place. Other herbs seem less concentrated when dried, like parsley and basil, but not so with rosemary. Use fresh rosemary for subtle flavor in this dish.

Since we got our fish whole, I left the skin on, but you can do it either way. I find that leaving the skin on helps the fillets stay together when they’re flipped, but if you only have access to skinned fillets of cod, you’re still good. Also, for pan-frying, I like to cut fish fillets into relatively small pieces so that they are easier to flip. Just a personal preference, you can do it either way. It’s your kitchen.

Pan-Fried Rosemary Cod - serves 2 – 4

2 T butter
1/3 C flour
Juice from 1 lemon
1 sprig fresh rosemary, finely chopped (about 1 t)
1 -1 lb fillet of cod

Melt butter in a large skillet over medium heat. When it begins to bubble, add the chopped rosemary, reduce heat to low, and allow infuse gradually, 5 – 7 minutes, being careful not to burn the rosemary.

Meanwhile, squeeze lemon juice into a shallow bowl. Pour flour into a separate shallow bowl. Cut to fillet into two to four pieces. Dredge in lemon juice and shake off excess. Dredge in flour and shake off excess.

Raise heat to medium-high. When the butter begins to bubble again, add the fish presentation-side down, or skin-side up. Lower heat to medium and cook for 4 minutes.

Gently shake the pan to loosen the fish from the pan. Using a metal spatula or fish turner, gently flip the fish to cook the other side, being careful to keep the golden crust that’s formed intact. Cook for another 4 minutes.

Serve hot with a wedge of lemon.

Ingredient origins: Butter – Maine; Flour – Vermont; Lemon – California; Rosemary – Massachusetts; Cod – Massachusetts

Lemon Tarragon Teacake

Teacakes. Is it not the most adorable word? It conjures images of flowery tablecloths, delicate china and smiling aunties.

Tarragon is a social chameleon. The Gatsby of herbs. It gets along just as well in sweet dishes as it does with its more common savory partners. This recipe demonstrates the former. Lemony, sweet and dense, Lemon Tarragon Teacake is the perfect showcase for tarragon’s delicate, mellow flavor. Confectionery sugar creates a nice crisp top.

For the full herb garden effect, try it with lavender, chamomile, jasmine or a similar floral tea.

Lemon Tarragon Teacake – serves 10

2 T lemon juice
2 eggs
1/4 C canola oil
1 C sour cream
3 C confectionery sugar
2 C flour
2 t baking powder
1/4 t salt
3 T chopped fresh tarragon

Preheat oven to 350 degrees.

In a medium size bowl, combine lemon juice, eggs, canola oil and sour cream. Mix in confectionery sugar 1/2 cup at a time.

Sift flour, baking powder and salt into a large bowl. Mix the wet ingredients into the dry ingredients. Fold in the fresh tarragon

Pour into a metal loaf pan and bake for 55 -65 minutes until a wooden tooth pick comes out clean.