Oh how I WISH that I had stayed current with my blog over the last 8 months, but alas I’ve been so busy with 5 restaurants that weekly fish specials have come and gone! Here is one for Winter; I love meaty white fish over smokey mushrooms and lentils with fat chewy chunks of lardon and creamy earthy sunchoke smear.
Fluke over Lentil & Lardon Salad with Wild Mushrooms & Sunchoke Smear
Remember this fish from High School Biology" It’s the one that begins swimming upright and ends flat swimming on the ocean floor, the bottom facing eye migrating be next to the top facing one. I use Fluke mostly for fancy ceviche-esque dishes, but it’s tasty pan fried too. Dust the fillet with a light coating of Wondra (super fine flour) before pan searing for a light crispy texture ? a little trick I picked up at Le Bernardin many years ago.
Pan searing fish tips…
1. Use a well seasoned flat (not wonky) cast iron sauté pan or a heavy bottomed non-stick pan. The bonus of using a cast iron skillet is that you can pop it in the oven without the handle melting. Most professional non-stick pans can take limited time in a hot oven ? but it’s not recommended. Probably obvi but, if your skillet is not flat you will not get an even sear.
2. Add enough high-heat canola oil to coat the pan generously and make sure the oil is shimmering and almost smoking before adding the fish. Place the fillet in the pan delicately, don’t just throw it in because you’re afraid of getting burned ? you’ll make a mess with hot oil and do the very thing you were trying not to do!
3. Use a fish spatula to press down firmly for ten seconds. This technique will ensure that your fish cooks evenly and flat without curling up at the edges.
4. After the ‘spatula press’ of the fish; release. Give the pan a gentle shake by swirling the pan in a circular movement, loosening the fish to swirl about too, all the while keeping the skillet on the gra...