Fancy this, back-to-back recipe posts. After returning from a long, exhausting hike up north, there wasn’t much energy left to cook and this is a super easy, super quick meal. Any white fish will work with this, flounder was just how I came up with the basic recipe and it is still my preference for cooking it. It is important when working with a delicate tasting fish like flounder not to go too heavy on the complimenting flavors, however, feel free to get a little more potent with it if you opt for cod or other more bold white fish. As for the peas, I highly suggest the frozen ones over canned, or even really, fresh. Believe it or not, they seem to keep that sweet flavor much better when flash frozen than when sent to the market “fresh” – if you have to use canned, be forewarned, there’s no cooking, just re-heating so be careful timing things.
metal collenar or steamer insert
Finely chop the garlic and most of the shallot cloves, coarser chop and reserve the rest of the shallot
Begin boiling water in the small pot
Place the finely chopped in a skillet with a small pad of butter and melt over low heat allowing butter to melt and the flavors of the garlic and shallot to combine
Place the peas and the shallot in the collenar
Pepper one side of the fillet, place in the skillet, pepper the other side of the fillet
Place the collenar over the boiling water and begin to steam the peans and shallot
Turn the fillet only once during the cooking to cook through, do not allow the garlic / shallots to burn!
Remove the fillet from skillet and set aside
Deglaze the skillet with white wine
Add the chopped fresh tarragon to the skillet
Add additional butter as necessary to achieve consistency while reducing the liquid by at least half
Remove the peas and shallots from the steamer when the peas are warmed / cooked through and the shallots are soft
Serve the fillets with the sauce over the top, peas on the side… I found it a nice touch of flavor to include few tarragon leaves with the peas