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Flounder Fish Salad
ACTIVE TIME: 15 minutes
TOTAL TIME: 30 minutes
Yield: 4 appetizer servings
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Software
Oil-Poached Flounder
- 3 cups olive oil, not extra-virigin
- 1 1/2 to 2 pounds flounder fillets
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 2 lemons, thinly sliced
- 1 small bunch parsley, rinsed and dried thoroughly
Flounder Fish Salad
- 1/2 cup leftover poaching oil from Oil-Poached Flounder
- 3 tablespoons white wine vinegar
- 1/8 teaspoon freshly ground black pepper
- 1/2 teaspoon kosher salt
- 1 tablespoon freshly squeezed lime juice
- 8 to 10 drops hot sauce
- 2 tablespoons chopped scallions
- 2 tablespoons chopped fresh parsley leaves
- 2 slices lemon, from Oil-Poached Flounder
- 16 ounces leftover Oil-Poached Flounder, flaked
Specialized Hardware
Digital instant-read thermometer
12-inch cast-iron skillet
ACTIVE TIME: 15 minutes
TOTAL TIME: 30 minutes
Yield: 4 appetizer servings
Procedure
Oil-Poached Flounder
- Heat oven to 350ºF. In a medium saucepan over low heat, bring the olive oil to 300 to 310ºF on a digital instant-read thermometer.
- While the oil is heating, season the flounder fillets on all sides with kosher salt and freshly ground black pepper. Lay half of the sliced lemons and half of the parsley in the bottom of a 12-inch cast-iron skillet. Lay the seasoned fillets on top of the lemons in a single layer without overlapping. Top with the remaining lemons and parsley. Once the oil has reached temperature, gently pour it over the fillets, place in the oven, and poach for 10 minutes. Allow to cool for 5 minutes before serving.
Flounder Fish Salad
- Whisk together the oil and vinegar in a medium mixing bowl. Add the black pepper, salt, lime juice, hot sauce, scallions, parsley, and lemon, and stir to combine. Taste and adjust the seasoning, if desired. Add the fish and gently mix to combine.
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