Flounder Piccata Recipe

Preheat oven to 275°F (135°C). In a small ovenproof dish, toss halved tomatoes with sliced garlic, thyme sprigs, 1/4 cup olive oil, 1 tsp white balsamic, 1/4 tsp salt and a pinch of black pepper. Cover tightly with foil and bake for 30–40 minutes until tomatoes are softened but hold shape. Remove from oven, discard thyme sprigs, cool; keep warm or room temperature to serve.

Prepare stock

Bring the 4 cups of stock to a gentle simmer in a small saucepan and keep at a bare simmer while you cook the risotto.

In a heavy-bottomed saucepan over medium heat, warm 1 tbsp olive oil and 2 tbsp butter. Add the minced shallot and sauté for 1–2 minutes until translucent but not browned.

Add the Arborio rice and stir to coat the grains for 1–2 minutes until edges become translucent.

Pour in the 1/2 cup dry white wine and cook, stirring, until mostly absorbed.

Add 1/2 cup of the simmering stock and stir until absorbed. Continue adding stock 1/2 cup at a time, stirring frequently and allowing each addition to be absorbed before adding more. This should take about 18–20 minutes total; the rice should be creamy and al dente.

When the rice is just cooked, remove from heat and stir in the 1/2 cup grated Parmesan, 1 tsp white truffle oil, 1/2 tsp salt and 1/4 tsp pepper. Adjust seasoning. Cover and let sit for 1–2 minutes to finish. Keep warm.

While the risotto cooks, preheat a grill pan or skillet over medium-high heat. Toss trimmed asparagus with 1 tbsp olive oil, 1/2 tsp salt and 1/4 tsp pepper.

Cook asparagus in batches, turning occasionally, until charred in spots and tender-crisp, about 4–6 minutes depending on thickness. Transfer to a plate and toss with the prepared thyme lemon butter (see next section) to coat and keep warm.

In a small saucepan or skillet over low heat, melt 3 tbsp unsalted butter gently. Add 1 tsp fresh thyme leaves, 1 tsp lemon juice, 1/2 tsp lemon zest and 1/4 tsp salt. Stir briefly until aromatic. Remove from heat and keep warm. Toss with cooked asparagus and reserve a small spoonful to dot on finished fish.

Pat flounder fillets dry and season both sides with 1 tsp kosher salt and 1 tsp black pepper. Lightly dredge each fillet in the 3 tbs flour (shake off excess). If using, press one side into 2 tbs breadcrumbs for a light crust.

In a large skillet over medium-high heat, add 2 tbs olive oil and 2 tbs butter. When foaming subsides and pan is hot, add fillets (breadcrumb side down first if applied). Cook 2–3 minutes per side until golden and just cooked through (internal temp ~130–135°F / 54–57°C). Transfer fillets to a warm plate and tent with foil.

In the same skillet, reduce heat to medium and add the minced shallot. Sauté 30–45 seconds until softened. Pour in 1 cup dry white wine and simmer, scraping brown bits, until reduced by half (about 3–4 minutes).

Add 2 tablespoons capers and 3 tablespoons lemon juice. Stir and let simmer 30 seconds.

Remove pan from heat and whisk in 6 tbs cold cubed butter a few pieces at a time to emulsify the sauce into a glossy butter sauce. Stir in 1 tsp lemon zest, 2 tbs chopped parsley, 1/2 tsp salt and 1/4 tsp black pepper. Return film-covered fillets to pan briefly (30 seconds) to warm if needed, spooning sauce over them.

Rewarm the risotto and give it a final stir; if too thick, stir in 1–2 tbsp warm stock. Taste and adjust salt and pepper and a final drizzle (1/2 tsp) of white truffle oil if desired.

Place a generous spoonful of risotto in the center of each warmed plate. Lean 2–3 asparagus spears against the risotto.

Carefully place a flounder fillet atop the risotto. Spoon jumbo lump crabmeat over the fish (distribute 1.5 oz per portion) and spoon a quantity of the caper-lemon butter sauce and capers over the fish and crab.

Arrange 3–4 confit tomato halves alongside. Dot a little thyme lemon butter around the plate and garnish with microgreens and a lemon wedge. Finish with an optional 1/8–1/4 tsp white truffle oil drizzled over risotto and crab for aroma.

Serve immediately.