FLOUNDER WITH WALNUT BUTTER SERVED WITH POLENTA AND PEA PUREE

Recipe for pea puree and walnut butter are adapted from America's Test Kitchen. The pea puree is to die for. You can use any white fish that you prefer.

http://www.americastestkitchen.com/

FLOUNDER FILLET

INGREDIENTS: 

Flounder fillet (6 pieces)

½ cup canola oil

salt and pepper

Directions:

Pat fish dry, season with salt and pepper. Heat oil over medium to high heat. Pan sear fish, 30 seconds to 1 minute per side. Transfer to a plate lined with paper towel.

WALNUT BUTTER 

INGREDIENTS:

4 tablespoons butter

½ cup walnuts (chopped)

1 tablespoon parsley flakes

1 teaspoon ground thyme

Directions:

Using a small sauté pan, melt butter over medium heat. Once butter is melted switch heat to low to medium heat, add walnuts, parsley flakes and ground thyme. Cook until butter is dark golden brown.

PEA PUREE

INGREDIENTS:

2 tablespoons butter

1 shallot (minced)

2 cups frozen peas

½ cup chicken broth

salt and pepper

Directions:

Using a large saucepan, melt butter over medium heat. Add shallots until soft and then add peas and broth. Cover and simmer for 5 minutes. Transfer mixture to a blender; add salt and pepper to taste. Mixture will be hot. Remove the blender lid cap (clear middle part of the lid) use a clean kitchen towel to cover just ¾ of the whole.  Blend until mixture is smooth.

POLENTA

INGREDIENTS:

Precooked polenta (sliced)

Canola oil

Directions:

Heat oil. Pan sear polenta, crisp each side.