Summer Flounder with Mustard Butter Sauce


Coarse salt
1 (10-ounce) package frozen petite peas
½ pound egg noodles
Mustard butter sauce (recipe below)
4 (6-to7-ounce) pieces Flounder fillet
Freshly ground white pepper
Milk Court Bouillon (recipe below)
Drizzle of Mustard Oil
Micro Greens for garnish

Milk Court Bouillon

6 Cups Water
2 Cups Whole Milk
2 Tablespoons Sea Salt

Mustard Butter Sauce

½ cup sliced Shallot
¾ cup water
1 sprig of Thyme
4 Tablespoons Heavy Cream
1 stick (8 Tbs.) Sweet Butter
3 teaspoons Dijon mustard
2 tablespoons plus 2 teaspoons whole grain mustard
Coarse salt to taste
Fresh squeeze of lemon juice
(makes about 1¼ cups)


Put the shallots, water and thyme on a small stainless sauce pot and bring to a simmer. Cook until the shallots are very tender and the water has reduced to ¼ cup.

Bring a separate large saucepot of salted water to a boil. Cook the noodles in the boiling water until al dente.

Put the peas in the colander you’ll be using for the noodles and run under hot water to defrost them.

Season the flounder fillets with salt and white pepper on both sides. Fold the fillets into thirds.

Pour the water and milk into a large skillet that has a lid. Bring to a simmer and season with salt. Bring the court bouillon to an active simmer. Slip in the fish and reduce the heat to low. Poach the fish with the lid on for 3 minutes, then turn off the heat. Let the fish sit for about a minute to finish cooking.

Remove the thyme sprig and ad the heavy cream. Reduce the heat to very low. With an immersion blender puree the shallots and liquid. Incorporate the butter piece by piece.
Whisk the mustards into the sauce. Taste, season with salt and lemon juice, and whisk again. Serve, or keep warm at the back of the stove for up to 1 hour before serving. Add a few drops of water if the sauce becomes too thick.

Drain noodles in the colander, over the peas then transfer the noodles and peas to a bowl. Toss with about 2 tablespoons of the butter sauce.

Spoon the noodles and peas into the centers of four dinner plates. Top with the fish and spoon a ring of the butter sauce around each one. Serve right away.

To finish, drizzle each fish with a bit of mustard oil and top with a big pinch of micro greens.

Recipe Notes

Serves 4