Flounder Recipe
Beluga Lentils, Carrots, Radish, Onions, Hazelnuts, Capers, Beurre Noisette
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Ingredients
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Main Ingredients
For Beurre Noisette
Method
Preparation
- 1
Prepare the Lentils
Rinse the beluga lentils under cold water. In a saucepan, combine 1 cup of lentils with 3 cups of water. Bring to a boil, then reduce heat and let simmer for about 25-30 minutes or until tender. Drain any excess water and set aside.
- 2
Cook the Hazelnuts
Preheat the oven to 350°F (175°C). Spread the hazelnuts on a baking sheet and toast in the oven for about 10-12 minutes, or until golden brown. Remove from the oven, let cool, then chop coarsely.
- 3
Cooking the Flounder
- 4
Make the Beurre Noisette
In a small saucepan, melt the unsalted butter over medium heat. Allow it to cook until it turns golden brown and develops a nutty aroma, about 4-5 minutes. Remove from heat and set aside.
- 5
Sauté the Vegetables
In a large skillet, heat a tablespoon of olive oil over medium heat. Add the sliced onions, carrots, and radishes. Sauté for about 5-7 minutes, or until the vegetables are tender and the onions are translucent.
- 6
- 7
Combine and Serve
Plate the sautéed vegetables and lentils. Top with the cooked flounder, drizzle with beurre noisette, and sprinkle with toasted hazelnuts and capers. Serve warm.