Ingredients
- Kosher salt 1/2 C
- Sugar 1 C
- Freshly ground black pepper 1/2 tsp
- Coriander, dried, toasted, crushed 1/2 tsp
- Sage, dried, toasted, crushed 1/2 tsp
- Bay leaves, fresh, cut into thin strips 2 each
- Flounder hearts 4 each
- Flounder innards 4 each
- Duck fat 2 TBS
- Thyme sprig 2 each
- Garlic cloves, crushed 2 each
- Fish fumé 1 qt
- Pattypan squash 2 each
- Baby carrots 4 each
- Pearl onions 4 each
- Baby beets 2 each
- Zucchini blossoms 4 each
- Peas 6 each
- Green beans 6 each
- Coconut milk 3 TBS
- Flounder fin cracklings (see note) as needed
- Nasturtium leaves as needed
- Basil flowers as needed
- Fennel pollen as needed
Preparation
Step 1
1. Combine salt, sugar, black pepper, coriander, sage and bay. Pour over flounder hearts and innards and cure for 45 minutes, refrigerated.
2. Rinse off salt cure and place hearts in 1 bag, innards in another. Within each bag, place 1 tablespoon duck fat, a sprig of thyme and a clove of crushed garlic. Vacuum-seal and cook in an immersion circulator at 59.5 degrees C for 5 hours.
3. Poach vegetables in fish fumé, then add coconut milk. Once warmed through, add confit hearts and innards to liquid and place in a serving bowl. Top with flounder cracklins, sprinkle with nasturtium leaves, basil flowers and fennel pollen and serve.
Notes:
Pan-roast flounder fins until crispy and set aside. Elliott serves with brioche that has been toasted, smothered with beer mustard and mounted with a lot of smoked paprika.