Poached Flounder Is The Star Of The Menu

Flounder is the star of the menu for this week. Because flounder fillets are delicate, gently shallow poaching them in a shallot, vermouth and lemon scented liquid imparts a subtle savory/sweet flavor to the fish. Magically, the reduced poaching liquid creates the perfect sauce to finish the dish.

Add a green vegetable and farro pilaf to complete the main course. Farro is a relatively “new” grain to the American palate. It is filled with vitamins A and K and has zero cholesterol with a texture similar to barley. Farro is considered an ancient type of hulled wheat—wheat that cannot be threshed—and has been eaten in Italy for thousands of years. The understated rich flavor of farro pared with thinly sliced celery is an excellent complement to the delicate fillets of flounder.

Because plums are in season, due to a reader’s request, once again I include this recipe. It’s the perfect dessert. Bon appétit!

Shallow Poached
Fillet Of Flounder(Serves 4)Poaching liquid:1/2 cup vermouth or dry white wine

1/2 cup water

1/4 cup chopped onion

1 stalk celery, chopped

1 carrot, chopped

1/4 cup freshly squeezed lemon juice

Sea salt and freshly ground black pepper to tasteFor the fish:1 tablespoon unsalted butter

2 large shallots, minced

Reserved poaching liquid

About 1/2 cup of vegetable or chicken stock

About 2/3 cup water

4 fillets of flounder, about 5 ounces each, rinsed

Thai basil leaves for garnishFor the poaching liquid:In a large skillet over high heat, add vermouth, water, onion, celery, carrot, lemon juice, salt and pepper.

Bring to a boil, reduce the heat and simmer for 10 minutes.

Strain out and discard the vegetables.

Return the poaching liquid to the skillet.

Add enough vegetable or chicken stock and water to cover the bottom of the skillet by one inch; taste and adjust the seasonings.

Transfer the liquid to a measuring pitcher if reserving. Can be done ahead and covered with plastic wrap and refrigerated.For the fish:Check the fillets for bones and run your finger down the spiny column in the center of each fillet and remove it.

Fold the thin “tail” end under toward the center of each piece (for even cooking.)

Sprinkle with salt and pepper to taste.

In a large skillet over moderate-low heat, add butter and shallots and sauté until the shallots begin to soften, about three to four minutes.

Add the poaching liquid to the skillet and bring to a simmer.

Add the fish fillets (work in batches if necessary) and gently spoon the poaching liquid over the fish, about one to two minutes. Carefully turn fillets over and continue to cook until the fish turns from translucent to opaque, about one minute longer.

Gently remove the fillets to a warm plate.

Bring the liquid to a boil and reduce until it measures about 5 tablespoons, forming a sauce. Return any accumulated liquid on the plate to the pan.

Spoon the sauce over fillets, garnish with Thai basil leaves and serve.Farro And Celery Pilaf 
With Thai Basil(Serves 4 with leftovers for salad)2 tablespoons olive oil

1 medium white onion, chopped

3 stalks celery, finely chopped

Sea salt and freshly ground black pepper to taste

About 1 tablespoon chopped fresh Thai basil

1 tablespoon flat leaf parsley, chopped

1 cup farro

2 1/2 cups good quality chicken or vegetable stock, boiling

1 stalk celery, with leaves finely chopped for garnish

Thai basil leaves for garnishTo prepare:Preheat the oven to 375 degrees F.

In a heavy casserole dish over moderate-high heat, coat the bottom with olive oil.

Add onion and celery and sauté until beginning to soften, about four minutes.

Add salt, pepper, Thai basil, parsley and farro, and stir until the grains are coated and aromatic, about two minutes.

Add hot stock, stir well, cover, and bake until the liquid has been absorbed, about 40 to 45 minutes. Taste. Check if farro is tender, the liquid is absorbed, but the grains are still very chewy, add about one-quarter cup of hot stock and continue baking until tender. Stir additional celery into the pilaf, taste and adjust the seasonings, garnish with Thai basil and serve. Or can be done ahead and reheated in the same casserole.Cooking With Class Plum Tart(Serves 8)For the crust:

1/2 cup unsalted butter, cut into pieces

1 cup sugar

1 1/4 cup all purpose flour

1/2 teaspoon salt

1/2 teaspoon cinnamon

1/4 teaspoon baking powder

For the filling:

1 pound fresh purple or red plums (round ones)

1 egg

1 cup heavy cream

1/2 teaspoon pure almond extractTo prepare:You’ll need an 11-inch tart pan with removable bottom, or ceramic quiche dish.

Preheat the oven to 375 degrees F.

Working in the food processor, process butter and sugar together until fluffy. Add flour, salt, cinnamon, and baking powder and mix pulse until the mixture is crumbly. Remove about 1/3 cup of the crust and set aside.

Transfer the remaining mixture to the tart pan and, with your fingers, press it evenly over the bottom and 1 inch up the sides of the dish.

Wash and cut the plums in half and remove the pit. Place the plums, cut side down, in an attractive pattern—they can be touching—over the crust.

Sprinkle reserved crust over and around plums.

Bake for 15 minutes.

Meanwhile, in a small bowl, whisk the egg into the cream until blended and add the almond extract.

After 15 minutes, remove the pan from the oven, pour the egg mixture over the plums, it will fill the areas around them.

Carefully return the tart to the oven. (Set the pan on a sided baking sheet to catch the spills.) Bake until a knife inserted in the middle of the custard comes out clean and the custard is golden brown on top, about 25 minutes. The plums will be juicy and soft.

Let stand at least 30 minutes before serving. Cut into serving-sized wedges.