Flounder heart pot au feu

By BobD

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

Details

Adapted from plateonline.com

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.