Cauliflounder®

Yes, Cauliflower and Flounder share a plate to form a somewhat complete dish in this proprietary classic. Here is a simple and magnificent way to cook a delicious, translucent white vegetable in butter while also cooking a delicious, translucent white fish in butter in a neighboring pan. It’s not the most extraordinary, so it’s not my dinner party or impress-a-guest go-to, but it’s a great meal for two on just any old night.

Ingredients:

• 2 fillets flounder, about 1/3 pound each
• 1 large head cauliflower
• 4 TBSP butter
• ¼ cup flour
• Salt and pepper
• 2 half lemons

Directions:

Begin by breaking down the cauliflower into bite-sized spears. It helps to cut these in half, because the cut side tends to caramelize well. Wash the cauliflower off in cold water, and meanwhile, bring some water in a pot to boil. When it does, add some salt and then the cauliflower. Blanch until it is about 2/3^rds done, then drain. If you’re not proceeding to the next step immediately, shock it in an ice bath, drain, and reserve.

To prepare the fish, rinse it off, dry well using paper towels, and place on a cutting board. Using your fingers, feel all over the fish to see if there are any bones present; if there are, remove them carefully using a tweezers.

Pass the flour through a fine mesh strainer onto a plate. Add a good quantity of salt and pepper, then swirl your fingers through it to mix homogenously.

When you’re ready to go, add 2 TBSP butter to a large skillet and place on high heat. When it is just melted and still foaming, add the cauliflower, with as many cut sides down as possible. Sprinkle with salt and pepper. Cook on high heat for a minute or two without disturbing, then toss vigorously.

At this point, it’s time to do the fish – add the other 2 TBSP of butter to another large skillet. While it’s melting, dredge the fish in the flour mixture. Make sure all sides are covered, then tap off the excess. You may discard the flour now.

Add the fillets, top-side down, and cook on high heat for 1 to 2 minutes, until you just start to see opaque or even brown migrating from the bottom side around the edges. Flip the fillets and cook for 30 seconds or so, then turn off the heat.

You can turn the heat off the cauliflower at any point during the flounder cooking process, whenever it is done.

To serve: lay the fillets so the first side down is facing up, divide the cauliflower on each plate, and serve with a lemon half to squeeze on both cauli and flounder. Enjoy this immediately.