Photo by Brenda Maitland
From Executive Chef Jeremy Langlois of Houmas House Plantation and Gardens More on Houmas House... Yield: 4 servings Ingredients: pumpkin beurre blanc, for serving (recipe follows) 2 eggs 1 cup sliced almonds 1 cup Parmesan cheese, freshly grated 8, 6-ounce flounder fillets, skin removed ¼ cup all-purpose flour, or as needed for dusting 6 tbsp. butter salt, to taste
Method:
- Prepare the pumpkin beurre blanc (recipe below)and set aside to keep warm until ready to serve. Do not allow sauce to boil or it will separate.
- In a shallow bowl, beat the eggs and set aside.
- In a separate shallow dish, stir together the almonds and Parmesan cheese. Set aside.
- Dust the flounder fillets lightly with the flour, shaking to remove any excess. One by one, dip the fillets in the eggwash, then press firmly into the almond mixture, coating on both sides.
- In a large skillet, heat the butter over medium-high heat. Cook the fillets, in batches if necessary, until golden on both sides, 2 to 3 minutes per side. Reduce the heat to medium and season the fillets lightly with salt. Sprinkle with the remaining Parmesan cheese and cover the skillet. Continue to cook until the Parmesan cheese has melted, 2 to 3 minutes longer. Transfer the fillets to serving dishes and drizzle with the pumpkin beurre blanc.
Pumpkin Beurre Blanc
Ingredients: ¼ cup dry white wine 3 small shallots, minced 1 bay leaf ¼ cup canned, unsweetened pumpkin purée 1 pint heavy cream ½ cup butter, softened 1 tbsp. fresh lemon juice 2 tsp. chopped fresh dill ¼ tsp. salt ¼ tsp. freshly ground black pepper
Method:
- In a small saucepan, bring the wine, shallots, and bay leaf to a boil over medium-high heat. Reduce the heat and simmer until the wine has reduced by half. Remove and discard the bay leaf. Stir in the pumpkin purée, then transfer the mixture to a blender and process until smooth.
- Return the pumpkin mixture to the saucepan and whisk in the heavy cream. Cook the sauce over medium heat, whisking occasionally, about 5 minutes. Whisk in the butter, lemon juice, salt, and pepper, cooking only until the butter is incorporated. Adjust the seasoning if necessary.
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