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Jun 11, 2018 3:32 PMPublication: The East Hampton Press & The Southampton Press

Enjoy Fish And Potatoes

Arugula hazelnut pesto. JANEEN SARLIN
Jun 12, 2018 12:51 PM

June is the month of celebrations including Father’s Day, graduations, weddings and reunions. Often I create a “meat and potato” menu near Father’s Day. This year instead, a fish entrée accompanied with two unique sauces, tiny roasted potatoes, and farm fresh asparagus and snow peas are on the menu.

Almond flour gives the flounder a crunchy crust and keeps the fish tender and moist on the inside. Garnish the platter with lemon wedges and pass the arugula and hazelnut pesto, and cucumber ginger relish at the table. Both sauces can be made early in the day or a day before.

The secret to these tiny roasted potatoes is cutting the potatoes into half-inch dice, tossing them in a bowl with olive oil and arranging each variety of potato in a single layer on the roasting sheet. Everyone will ask for seconds, so make enough.

There’s nothing to be done to freshly picked snow peas and asparagus. Either steam or blanch them for the best results and serve them au natural. Pass the salt and pepper at the table. Bon appétit!

Almond Crusted Flounder With Two Sauces
Can be scaled up or down in direct proportions
(Serves 4)

1- to 1-and-1/4-pounds fillets of flounder, cut into 4 equal portions, rinsed

About 2/3 cup almond flour

Sea salt and freshly ground black pepper to taste (about 1/2 teaspoon each)

About 1 teaspoon smoked paprika or more to taste

Coconut oil for sautéing

2 lemons cut into wedges

To prepare:

Remove any pin bones and discard. Cut the fillets into even-sized portions and pat them dry with paper towels.

On a shallow plate or pie plate, stir salt, pepper, and paprika into the almond flour and mix well.

In a heavy skillet over moderate high heat, add coconut oil to generously coat the bottom of the pan.

Working in batches and as the oil starts to shimmer, add fish and sauté until it is evenly browned, about two to three minutes. Carefully turn over and sauté the other side until the fish flakes to the point of a sharp knife, about two minutes longer. The actual cooking time will depend on the thickness of the fish.

Transfer to a paper towel-lined plate and keep warm while sautéing the rest of the fish.

Arrange on warm dinner plates and garnish with lemon wedges.

Arugula And Hazelnut Pesto
(Yields about 1 and 1/2 cups)

1/2 cup blanched hazelnuts, lightly roasted

4 large cloves garlic, peeled

5 anchovy fillets, rinsed and patted dry, or more to taste

1/2 jalapeño, stemmed and seeded, cut into chunks, or more to taste

4 cups arugula, washed and spun dry

2 cups green leaf lettuce, torn into pieces

1/4 cup lemon juice (juice of about 2 lemons)

1/4 cup extra virgin olive oil, or more as needed

Sea salt to taste

Freshly ground black pepper to taste

To prepare:

Working in the food processor, add hazelnuts and process until evenly chopped.

Add garlic, anchovies and jalapeño and process, scraping down the sides of the bowl every now and then, until finely chopped.

Add arugula, lettuce, lemon juice, oil and salt and process until it has the consistency of a textured pesto.

Taste and adjust the seasonings.

Cover with plastic wrap and store in the refrigerator.

Cucumber Ginger Relish
(Makes about 2 cups)

1 English cucumber, seeded, and cut into small dice

1/2 small red onion, finely chopped

About 6 to 7 red and orange mini sweet peppers, washed, stemmed, and seeded, cut into small dice

1/2 cup chopped fresh spearmint

1/2 cup chopped fresh cilantro

1/2 jalapeño, stemmed, seeded, and minced or more to taste

Sea salt and freshly ground black pepper to taste

For the dressing:

1 1/2 tablespoons whole grain mustard

1/4 cup rice wine vinegar

1/4 cup lime juice (juice of 2 limes)

About 1 1/2-inch piece of peeled ginger, grated to measure 1 tablespoon

4 to 6 tablespoons extra virgin olive oil

1 teaspoon clover honey

To prepare:

In a mixing bowl, toss the chopped cucumbers, onion, red and orange sweet peppers, mint, cilantro, and jalapeño together.

Sprinkle salt and pepper on the vegetables and mix well.

Meanwhile, in a small mixing bowl, whisk mustard, vinegar, lime juice, and ginger until mixed. Gradually add the oil and honey whisking until completely blended.

Taste and adjust the seasonings.

Spoon just enough dressing over the cucumber mixture until the vegetables glisten.

Toss well, taste and adjust seasonings.

Cover with plastic wrap and refrigerate. Can be stored in the refrigerator for up to four days.

Medley Of 
Tiny Roasted Potatoes
(Serves 4)

2 Peruvian purple potatoes, scrubbed

2 Yukon gold potatoes, scrubbed

2 red skinned potatoes, scrubbed

1 Idaho baking potato, scrubbed

Extra virgin olive oil for drizzling

About 2 teaspoons za’atar or your favorite dry herb

Sea salt and freshly ground black pepper, to taste

To prepare:

Preheat oven to 400 degrees F.

Line two rimmed baking sheets with parchment paper, lightly oiled.

Cut each variety of potato in half lengthwise, place potatoes cut side down, on the cutting board, cut each half into lengthwise 1/2-inch-thick slices and cut again into 1/2-inch cross-wise slices, creating small dice.

Toss each variety of potatoes in a bowl, drizzle with oil, and transfer to prepared baking sheet in a single layer.

Keep each variety in a separate section.

Sprinkle the potatoes with za’atar and bake for 10 minutes.

Remove the pans, sprinkle with salt and pepper, and stir the potatoes for even browning.

Continue roasting until they are crisp and tender. The potatoes will be done in this order; first, red potatoes; Yukon gold potatoes; Idaho baking potatoes; and finally, Peruvian purple potatoes. Remove each variety to a baking/serving dish.

Total baking time is about 25 minutes.

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