Jacob’s Landing Atlantic Beach Flounder

wine pairing for fall

Ingredients: (serves four)

  • 2 pounds red-skin potatoes cut into 1” cubes
  • 1 tbsp. minced garlic
  • ¼ cup minced onion
  • 12 tbsp. butter
  • ¾ cup whole milk
  • 1 pound fresh green beans
  • 4 fresh flounder filets
  • ¼ cup Champagne
  • ¼ cup half and half
  • Salt and pepper
  • ¼ cup minced fresh parsley
  • Sliced lemon for garnish

1. Melt one stick of butter in a sauce pan over medium heat. Add garlic, onion, potato, milk and stir to mix. Bring to a simmer. Partially cover with lid, reduce heat to low and simmer for 20 minutes or until fork tender. Stir in parsley, cover and turn off heat.

2. While potato is cooking, steam green beans for 4 minutes and set aside.

3. Bring a 10” nonstick sauté or fry pan to medium high heat. Melt 1 tbsp. butter, swirl to coat pan. Place two flounder filets skin side down. Lightly salt and pepper the filets. Drizzle 2 tbsp. Champagne and 2 tbsp. half and half around sides of the filets. Cover and reduce heat to low and simmer for 3 minutes (fish is perfectly done when it changes color to a pale white). Remove from heat and serve as in step four below (first two plates may be kept warm in a low oven). Cook remaining filets and serve.

4. To serve: divide green beans amongst four plates. Spoon potato on top of green beans. Place a fish filet on top of the veggies and drizzle pan sauces over fish.

Pair with Iron Gate Chardonnay

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