Brioche Crusted Flounder Recipe

Make brioche crumbs

Preheat oven to 300°F (150°C). Spread brioche cubes on a baking sheet and bake 8–10 minutes until lightly dried but not browned. Let cool. Pulse in a food processor to coarse crumbs. If crumbs seem too moist, add the optional 1/4 cup dry breadcrumbs and pulse once more to achieve a crumb that holds together when pressed.

Melt 2 tbs unsalted butter in a small skillet over medium heat. Add the brioche crumbs and cook, stirring, 2–3 minutes until they smell buttery and are lightly golden. Remove from heat, stir in chopped parsley and lemon zest, and season with 1 tsp sea salt and 1/2 tsp freshly ground black pepper. Spread on a plate and let cool to room temperature.

Pat flounder fillets dry with paper towel. Lightly brush both sides with a little olive oil and season lightly with a pinch of salt and pepper. Press the top (or the side you want crusted) of each fillet firmly into the brioche crumb mixture so the crumbs adhere in an even layer, pressing gently to form a compact crust. Set fillets on a tray and chill in the refrigerator for 10–15 minutes to help the crust set.

Heat a large nonstick or stainless-steel skillet over medium-high heat and add 2 tbs olive oil. When oil shimmers, add fillets crust-side down and sear 2–3 minutes without moving until the crust is golden. Carefully flip and sear the other side 1–2 minutes until fish is mostly opaque. Reduce heat to medium-low, add a couple small knobs of butter to the pan and baste the fish for 30–60 seconds to finish cooking. Internal temperature should reach 135–140°F (57–60°C) for moist flounder. Transfer to a warm plate and tent loosely with foil while you finish the sauce and vegetables.

Make the dashi while the brioche crumbs are cooling. In a medium saucepan combine 4 cups water and the kombu. Let sit 20 minutes if you have time (optional), then bring to just below a simmer over medium heat. Just before boiling, remove kombu. Add 1 cup bonito flakes, stir once, then remove from heat and let steep 3–4 minutes.

Strain the dashi through a fine-mesh sieve lined with cheesecloth or paper towel into a clean saucepan or bowl, pressing gently on the bonito to extract liquid but not cloud it. Discard solids. Return strained dashi to the saucepan and add 1 tbs light soy sauce, 1 tbs mirin and 1/2 tsp salt. Warm gently, then whisk in 1 tbs cold butter off heat to add gloss and a touch of richness. Keep warm (do not boil) until plating.

Prepare the vegetables while dashi is steeping. Heat 1 tbs neutral oil in a medium sauté pan over medium-high heat. Add sliced shiitake and sauté 2–3 minutes until they begin to brown and soften. Add Austrian green peas and continue to cook 1–2 minutes until peas are bright green and tender-crisp.

Add the shredded Wakefield cabbage and toss to combine. Sauté 2–3 minutes until cabbage just softens but retains some bite. Season vegetables with 1 tsp rice wine vinegar, 1 tsp sesame oil, and a pinch of salt. Stir in sliced scallions and remove from heat. Taste and adjust seasoning.

If you prefer a slightly saucier bed, ladle 2–3 tbs of the warm dashi into the vegetable pan and toss gently to coat before plating.

Divide the vegetable mixture among 4 warmed plates, creating a shallow bed in the center of each plate.

Place a brioche-crusted flounder fillet on top of each vegetable bed, crusted-side up. Spoon 2–3 tbs of the warm dashi around (not over) the fish so the crust stays crisp; optionally spoon a little dashi over the vegetables under the fillet.

Garnish each plate with a sprinkle of toasted sesame seeds (optional) and a lemon wedge. Serve immediately so the crust remains crisp and the fish is hot.