Flounder with Lemon Caper Pan Sauce
2 8 oz flounder fillets
1 tablespoon capers, chopped
1 teaspoon lemon juice
1 teaspoon shallots minced
1 sprig thyme
1/4 cup white wine
2 tablespoons butter, cubed
1 1/2 tablespoons olive oil
flour seasoned with your choice of spices
salt & pepper
Dust the fillets with the seasoned flour.
Heat the oil and 1 tablespoon butter in a large sauté pan.
Once the butter tops foaming, add the fish and cook 3 – 4 minutes per side until golden. Remove the fillets and deglaze with the white wine.
Add capers, shallots, thyme and remaining butter.
Finish with lemon juice to help emulsify the sauce. Season with salt & pepper and pour the sauce over the fish and serve. Enjoy with a nice chilled white wine.
Maple Glazed Salmon
1 1/2-pound skin-on or skinless salmon fillet in one piece
12 fresh cilantro sprigs
2 tablespoons pure maple syrup
2 tablespoons whole-grain Dijon mustard
1 tablespoon mayonnaise
Kosher salt and freshly ground black pepper
Lemon wedges, for serving
Remove salmon from the refrigerator 30 minutes before cooking. Heat oven to 400.
Bundle the cilantro sprigs by their stems and hold them tightly, then slice the stems crosswise until you get to the leaves. Reserve leaves for garnish. Transfer sliced stems to a small bowl and stir in the maple syrup, mustard and mayonnaise until well mixed.
Season the salmon all over with salt and pepper and place in a baking dish, skin-side down if there is skin. Slather the maple sauce all over the top.
Bake until a paring knife slides into the center with only a little resistance or meat thermometer reads 130 F, 20 to 24 minutes. When you remove the knife and touch the blade to your upper lip, it should feel very warm but not hot. The salmon will continue to heat through out of the oven in the baking dish. Top with the reserved cilantro leaves, and squeeze lemon wedges all over just before serving. Enjoy!
Mussels with Pastis (French Anise Flavored Liquor)
1/3 cup dry white wine
6 finely diced garlic cloves divided
4 bay leaves
4 finely diced shallots
2 TBS unsalted butter
4 peeled & diced tomatoes
1/4 cup heavy cream
1/2 cup pastis or Pernod, Ouzo or Sambuca
Ground black pepper to taste
3 TBS chopped parsley
Buttered & toasted baguette slices
Cook the mussels, wine, half the garlic & shallots and bay leaves until the mussels open about 5 minutes. Remove the mussels and simmer the broth until reduced by 1/3. Strain & set aside.
Melt the butter and cook shallots for 1 minute. Add tomatoes & garlic and cook for a minute or two to dry out the tomatoes. Add the reserved broth and simmer for 3-4 minutes. Add the mussels and then the pastis. Cook on high for 2 minutes until the alcohol is cooked out. Stir in the cream & black pepper and cook until combined and heated through. Off the heat, add the parsley. Serve with the toasted bread slices and a nice chilled white wine. Enjoy!