Frank Stitt opened the Highlands Bar and Grill on a gritty street corner in Birmingham, Ala., in 1982, when most of the city’s elite still took its meals in country clubs and restaurant dining meant flambéed everything at the Hyatt downtown. His was a Southern cuisine married to French technique, which meant it was plain and simple as much as it was the exact opposite. This recipe, which Stitt gave to The Times in 2013, is a marvelous example, elegant and refined.
Ingredients
- 4 flounder fillets, approximately 1 1/2 pounds
- Kosher salt and freshly ground black pepper
- 2 tablespoons canola oil
- 1 tablespoon unsalted butter
- 2 cups fingerling potatoes, boiled until just tender, approximately 15 minutes, then cut in half lengthwise
- 3 cups green beans or a mixture of Romano beans and green beans, trimmed and blanched until just crisp in salted water, approximately 3 minutes, then shocked in ice water and patted dry
- 2 shallots, finely minced
Sauce Gribiche
- 1 teaspoon salt
- 2 tablespoons Dijon mustard
- 2 tablespoons wine vinegar
- 6 tablespoons olive oil
- 2 tablespoons capers
- 4 cornichons, finely chopped
- 2 hard-boiled eggs, finely chopped
- Kosher salt and freshly ground black pepper
- 2 tablespoons chopped parsley
- Nutritional Information
Nutritional analysis per serving (4 servings)
545 calories; 36 grams fat; 6 grams saturated fat; 0 grams trans fat; 22 grams monounsaturated fat; 5 grams polyunsaturated fat; 26 grams carbohydrates; 6 grams dietary fiber; 6 grams sugars; 28 grams protein; 177 milligrams cholesterol; 1318 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Serves 4
Preparation
- Using paper towels, pat the fish fillets dry and season with salt and pepper. In a pan large enough to hold all 4 fillets, or in two pans if not, heat the oil over moderately high heat until it is almost smoking, then add the fish, skin side up. Adjust heat to moderate, and cook until golden and crusted, approximately 4 minutes, then flip and continue cooking until the fish is almost done, approximately 3 minutes. Remove fish, and place on rack to keep warm.
- In another large pan, warm the butter over medium-high heat. When it is foaming, add potatoes, beans and shallots. Turn the heat to medium, and cook, tossing often, until the vegetables are slightly crispy, 3 to 4 minutes. Season to taste with salt and pepper, and serve with the flounder and sauce gribiche.
Sauce Gribiche
- In a bowl, mix all ingredients except parsley. Taste and adjust seasonings. When ready to serve, mix in parsley.
15 minutes
Dining and Cooking