First challenge was that the flounder is to be marinated in tarragon vinegar. No such vinegar was to be found at the store, so, I try to be resourceful:
With that out of the way (I let the tarragon sit in white wine vinegar for a couple of hours until the vinegar smelled like tarragon (+ vinegar)), I could get going on the sauce.
Ravigote Sauce is an adaptation of Velouté sauce. Usually when I see the words "double boiler" I run in the other direction. And, if that wasn't enough...the JoC calls for "mushroom shavings" in the Velouté. I must have been feeling very ambitious because peel the mushrooms (baby bellas) I did.
Ravigote Sauce (Joy of Cooking, 345)
- 2 shallots, chopped very fine
- 1 tablespoon tarragon vinegar
- 1 cup Velouté sauce (see below)
- salt and freshly ground pepper
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped chervil (omitted)
- 2 tablespoon chopped capers (subbed caperberries)
- 1/2 teaspoon chopped chives
- 1/2 teaspoon chopped tarragon
Velouté Sauce (Joy of Cooking, 344)
In a double boiler,
melt 2 tablespoons butter. Stir in 2 tablespoons flour. When blended, add gradually 2 cups stock (I used fish stock) and stir over low heat until combined and thickened. Add 1/4 cup mushroom peelings.
Simmer in double boiler for 1 hour (I used less time) stirring occasionally. Strain through a sieve and add a pinch of nutmeg and season to taste. Stir occasionally during the cooling process to prevent a crust from forming.
And then finally, there is the fish--the amazing flounder I bought from Jordan Bros. at the Farmers Market:
Marinated Flounder Fillets (Joy of Cooking, 406--paraphrased)
Marinate the fillets in the tarragon vinegar for 10 minutes
Drain and then coat with a mixture of cornmeal, flour (1:1 ratio), salt and pepper. Sauté in melted butter until golden brown (roughly 4 min. each side). Serve with sauce above.
This was quite good! A lot of work (the sauce, not the fish), but a good excuse to use up a lot of the fresh herbs I had lying around. I served it with gnocchi tossed with white truffle oil and parmesan, and a green salad (not pictured).