Poached Flounder with Melted Butter Beans and Meyer Lemon Essence

By akselden

Ingredients

• 1/2 cup bottled spring water
• 1/2 pound butter, cold and cubed
• 4 fresh flounder fillets, about 6 ounces
• each
• 2 cups fresh butter beans, shelled and
• peeled; frozen may be substituted
• 1 cup ham stock
• 1 Meyer lemon, juiced (regular lemon
• may be substituted)
• sea salt and cracked black pepper
• optional: seasonal vegetables, blanched
• and seasoned with salt and pepper
• For garnish: fresh herbs, sea salt and
• cracked black pepper
• 2 teaspoons extra virgin olive oil

Preparation

Step 1

In medium saucepan, bring water to simmer. Add all of the butter a little at a time, whisking after each addition until emulsified. Do not allow butter to melt. In large saucepan, bring butter mixture to 160° and arrange fillets on top. Cook for about 12 minutes or until opaque or white. Remove fish and place on paper towel; reserve butter for butter bean recipe. In small saucepan, combine butter beans and ham stock; simmer until beans begin to melt, about 6 to 10 minutes. (Frozen beans would take less time.) Remove from heat and add 2 tablespoons of butter from fish preparation. Add lemon juice, and season to taste with salt and pepper.
To serve: Divide beans among 4 plates, allowing juice to run. Top with flounder and surround with vegetables. Garnish with herbs, sea salt and cracked black pepper, and drizzle with olive oil.