FLOUNDER WITH GREEN BEANS & POTATOES & SAUCE GRIBICHE
Entered for safekeeping, from NY Times Magazine food and drink issue, October 20, 2013. Recipe adapted from Frank Stitt of Highlands Bar and Grill, Birmingham, Alabama. Flounder is sautéed.
Provided by KateL
Categories Potato
Time 40m
Yield 4 serving(s)
Number Of Ingredients 18
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.
Nutrition Facts : Calories 463.5, Fat 36.6, SaturatedFat 6.8, Cholesterol 174.2, Sodium 2100.2, Carbohydrate 9.4, Fiber 3.2, Sugar 3.5, Protein 25.7
POTATOES WITH GREEN SAUCE
This is for Zaar World Tour 5 and comes from the cookbook International Meatless Cookbook by Jean Hewitt. This is a Portuguese recipe from the Spanish/Portuguese region. If you decide to use red skin potatoes, leave the skin on but scrub well.
Provided by Studentchef
Categories Vegetable
Time 40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a heavy saucepan heat the oil and saute the onion until tender but not browned. Add the garlic and cook, stirring for 3 minutes. Add the potato slices and enough hot water to barely cover.
- Bring to a boil, cooking slowly for 15 minutes or until the potatoes are barely tender but holds its shape.
- Add spinach, parsley, salt and pepper and reheat for 5 more minutes. Serve hot with cooking liquid.
TROFIE WITH PESTO, GREEN BEANS, AND POTATOES
Twisted trofie pasta and pesto sauce, served here with potatoes and green beans, is a Ligurian specialty.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 7
Steps:
- Cut potatoes into 1/2-inch-thick rounds or pieces and cover with cold water by 2 inches in a medium saucepan. Bring to a boil; add salt. Reduce heat to medium; simmer potatoes until tender, about 10 minutes. Drain.
- Bring one large pot and one medium pot of water to a boil; add salt to both. Add pasta to large pot; cook until al dente. Add green beans to medium pot; cook until tender, 5 to 6 minutes. Drain pasta and green beans.
- Heat pesto in a large skillet over medium heat until warm. Stir in potatoes, pasta, and green beans; cook until heated through. Season with salt and pepper. Serve with cheese.
SAUCE GRIBICHE
This recipe is adapted from "The Tenth Muse: My Life in Food," the memoir of Judith Jones, the book editor who among many other things first brought Julia Child into print. It comes together in about five minutes and improves cold meats, cold cuts, blanched asparagus, boiled potatoes - almost anything you can think of. Take note: the egg needs to be really finely chopped to achieve the sauce's optimal texture.
Provided by Julia Moskin
Categories quick, condiments
Time 5m
Yield About 3/4 cup
Number Of Ingredients 9
Steps:
- In a bowl, mix all ingredients except parsley. Taste and adjust seasonings to your liking. When ready to serve, mix in parsley. Serve with cold meat like leftover leg of lamb or roast chicken; also good on roast vegetables like carrots and turnips, or good-quality cold cuts like rare roast beef or turkey breast.
Nutrition Facts : @context http, Calories 293, UnsaturatedFat 24 grams, Carbohydrate 2 grams, Fat 30 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 5 grams, Sodium 284 milligrams, Sugar 1 gram, TransFat 0 grams
GRIBICHE
A classic French sauce starring hard-boiled eggs, gribiche gets its briny kick from cornichons and capers. It's great over steamed new potatoes or poached leeks or asparagus, and on bagels with lox.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 15m
Yield Makes about 3/4 cup
Number Of Ingredients 8
Steps:
- Whisk together Dijon, vinegar, and oil. Stir in eggs, parsley, cornichons, and capers. Season with salt and pepper.
GREEN BEANS AND POTATOES
A good side dish when your guests are vegetarians and meat lovers. (As in my house.)
Provided by Krista B.
Categories Side Dish Vegetables Green Beans
Time 35m
Yield 6
Number Of Ingredients 8
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.
Nutrition Facts : Calories 82.7 calories, Carbohydrate 18.3 g, Fat 0.2 g, Fiber 2.6 g, Protein 2.1 g, Sodium 99.3 mg, Sugar 2.2 g
PAN-FRIED FLOUNDER WITH POTATOES IN PARSLEY
Some dishes are best when they are as plain and simple as possible. Whole fish fried in butter and served with lemon and parsley potatoes: That is simple and tasty!
Provided by Trine Hahnemann
Categories Fish Herb Potato Vegetable Fry Dinner Seafood Root Vegetable Pan-Fry Parsley Boil Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 9
Steps:
- Boil the potatoes in a large pot of salted water until tender, then drain. Once they are cool enough to handle, peel them.
- Rinse the fish in cold water, then coat each one in the flour, patting off the excess. Melt 5 tablespoons of the butter in a skillet and pan-fry the fish for 5 minutes on each side, or until crisp and golden. Keep the cooked fish warm while you cook the remainder.
- Melt the remaining butter in a casserole. Add the peeled potatoes and let them sauté a little before adding the parsley. Season with salt and pepper. Serve immediately with the potatoes, sliced lemon, and dill sprigs.
FETTUCINE WITH PESTO, GREEN BEANS AND POTATOES
Categories Bean Pasta Potato Vegetarian Green Bean Spring Family Reunion Potluck Bon Appétit
Yield Makes 6 Servings
Number Of Ingredients 9
Steps:
- Blend basil, 1/4 cup oil, pine nuts, walnuts and garlic cloves in processor until finely chopped. Add grated Parmesan cheese. With machine running, gradually blend in remaining &§ cup oil. Set pesto aside.
- Cook green beans in large pot of boiling salted water until crisp-tender, about 4 minutes. Using 4- to 5-inch-diameter strainer, transfer beans to large bowl. Return cooking water to boil. Add white potatoes and boil until tender, about 7 minutes. Remove potatoes with same strainer and transfer to bowl with beans. Return cooking water to boil. Add fettuccine to same pot. Boil until pasta is just tender but still firm to bite, stirring occasionally. Drain pasta, reserving 1 cup cooking water. Return green beans, white potatoes and cooked pasta to pot. Add pesto and toss to coat. Gradually add enough reserved cooking water to coat pasta with moist sauce. Season to taste with salt and pepper. Serve immediately.
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SAUTéED FLOUNDER WITH GREEN BEANS AND POTATOES RECIPE
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4/5 (127)Category Dinner, Main CourseServings 4Total Time 15 mins
- Using paper towels, pat the fish fillets dry and season with salt and pepper. 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. 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. Remove fish, and place on rack to keep warm.
- In a bowl, mix all ingredients except parsley. Taste and adjust seasonings. When ready to serve, mix in parsley.
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