Flounder with Lemon-Caper Beurre Blanc

by Chef de Cuisine Nicolos Kes from Coastal Farmer
Photos by Morgan Calenberg

You might not recognize the name or face, but chances are good you have enjoyed a dish or two prepared by Chef “Kes,” the Chef de Cuisine at the newly opened Dune House Hotel & Spa and its signature oceanside restaurant, Coastal Farmer. A Beaches native, Kes sharpened his culinary chops in various local standouts including Ocean 60, Prati Italia, Black Sheep and bb’s restaurants. Given its Atlantic Beach location, the menu dives deep into the sea with specialties such as grilled calamari, roasted oysters, tuna crudo and blackened snapper, along with ribeye steak, Berkshire pork chops and wild mushroom gnocchi. Here, Kes shares his preparation for a classic fish dish, Flounder with Lemon-Caper Beurre Blanc & Haricots Verts

Ingredients
For the Flounder:
1 (7-oz.) flounder fillet
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon canola oil

Lemon-Caper Beurre Blanc
4 oz. dry white wine
20 grams sliced shallot
5 grams sliced garlic
20 grams Castlevetrano olives, sliced
20 grams capers
1 oz. fresh lemon juice
1 Tbls heavy cream
50 grams cold unsalted butter, cut into cubes
4 grams chives, finely sliced
4 grams tarragon, finely sliced
4 grams parsley, finely sliced

Serving
6 oz. French green beans
Lemon wedge, optional
Additional chopped parsley, optional

Instructions
1. Pat the flounder dry and season both sides with the salt and black pepper. Heat the canola oil in a sauté pan over medium-high heat. Add the flounder and sear for 3 minutes. Carefully flip and cook for 1 minute more. Remove from the pan and set aside.
2. In the same pan, add the white wine, shallot, and garlic. Bring to a simmer, scraping up any browned bits from the bottom of the pan. Add the haricots verts and continue cooking until the wine has reduced by approximately half.
3. Add the sliced olives, capers, lemon juice, heavy cream, chives, tarragon, and parsley. Stir to combine.
4. Reduce the heat to low. Add the cold butter a few cubes at a time, whisking constantly and allowing each addition to emulsify before adding more. Continue until all the butter has been incorporated and the sauce is smooth and glossy.
5. Return the flounder to the pan briefly to warm through and coat with the sauce.
6. Arrange the haricots verts on a plate and place the flounder on top. Spoon the lemon-caper beurre blanc over the fish. Garnish with a lemon wedge and additional parsley, if desired.

Chef’s Note: The key to a silky beurre blanc is keeping the heat low while whisking in the cold butter. If the sauce becomes too hot, it may separate. Serves 1