Friday, July 20, 2012

Flounder with Asparagus, Spinach & Hollandaise Sauce

                                                       Portion 6


2 Flounder Filleted, bones chopped
2 Sweet Yellow Onions
4 Cloves Garlic
1 Fennel
2 Carrots
1 Branch Celery
4 Sprigs Thyme
1 bottle White Wine
1 Bay Leaf
1 bunch chives
5 Egg Yolks
1.5 Cups Clarified Butter
2 Lemons juiced
2 bunches Asparagus
2 bunches Spinach
Olive Oil
Salt / Pepper
1 Small Pinch Fleur de Sel (sea salt)


  • Peel and chop the onions in 4. Peel and smash the garlic. Slice the fennel. Peel and rough chop the carrots. 
  • Chop the celery with leaves and all. Wash the Spinach and let dry. Chop the chives very small and reserve on the side.
  • Peel the asparagus and bend them. They will naturally break in the spot that will leave a good tip, and throw away the fibrous bottom.
  • In a large pot, sweat the onions, half of the garlic, fennel, carrots and celery in olive oil for 10 mins on high heat.
  • Add the fish bones and the bottle of wine minus 1/3 cup of wine for the hollandaise. When the liquid comes to the boil, reduce heat to a simmer and add the herbs (minus the chives), a pinch of salt and some black pepper.
  • Cook for 30 mins. Strain and reduce the liquid until there is only about 1 to 3⁄4 of a cup left.
  • Then chop 5 tablespoons of cold butter and whisk this into the reduced liquid until smooth. Reserve on the side, but keep warm.
  • In a large pot, bring to boil 3 quarts of water and 1 cup of salt and blanch the asparagus until they are still slightly crunchy in the center. They should be a bit under done, cause they will be re- heated later on.
  • When slightly cooked, remove and plunge into an ice bath to “Shock” them. Then strain and dry them.
  • In a wide flat sauté pan, heat a few tablespoons of olive oil. Season and dust the fish with salt, pepper and a bit of flour. Cook until golden brown on one side for about 4-5 mins. Then flip and cook for 1 min and remove. 
  • At the same time, in a double broiler, whisk the egg yolks and the wine until thick. When thick, off the heat, add slowly the clarified butter (Note: The butter should be warm, not hot, not cold) If the mixture gets too thick, you can add a bit of the lemon juice at this stage to stabilize.
  • When all butter is in, season with 2 big pinches of salt, fresh black pepper, lemon juice to taste.
  • In another pot, heat 3 tablespoons fresh butter and heat until golden brown and “noisette.” Add the rest of the Garlic, then the spinach, 2 pinches of salt and wilt for 1 min. 
  • Roast the dry asparagus in olive oil until warm. 
  • On the plate, spoon some warm fish stock butter sauce (Fish Fumet Beurre Blanc) on the plate, Then a few of the asparagus. Then a small pinch of the spinach. Then the fish filet. Then top with the Hollandaise.

 Made in the Market class with chef Alex Dreyer and his students.

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