Flounder w/ Clams

Brandon_Schilling_181464

Cipollini onions, fennel, bacon, dill and watercress. Poached in white wine and blonde chicken stock.

Brandon_Schilling_181464

I don't have an actual recipe, but here is the:

Do a quick 20 min salt & sugar cure on the flounder.

Add white wine to a pan and begin reducing to 25%

In a separate pan saute bacon lardons, drain most of the fat a remove bacon. Add fennel and garlic and sauteed to slightly soften, but keep crisp. Remove and saute cipollini onions. I only allowed them to get a tiny bit of color before adiding a splash of water to finish cooking them by steaming. Remove onions. Add reduced white wine and blonde chicken stock (I used some made mostly of chicken feet. Very high in gelatin) and keep warm. Rinse fish and add half of the wine/stock mix to a sous vide bag along with fish, sauteed fennel, onions and dill. Cook sous vide at 135F for 20 min.

While fish is cooking use the remaining wine/stock mix to steam the clams. Instead of using a steamer basket I just through down some celery stalk chunks in bottom to lift up the clams. Arrange all ingredients in bowl and top with cooking liquid from fish and steaming liquid from oysters. You could mount in a little butter or cream. Top with a bit of dill and watercress.

Around the outside is steamed kale with a drizzle of lemon juice and olive oil.