The basic treatment of this flounder is one I’ve often repeated, using various kinds of flatfish, but this time the real variation was my decision to include in the pan a single mahogany heirloom tomato I didn’t want to see ripen any more than it already had.
- flounder fillets from Pura Vida, rinsed, dried, sprinkled on both sides with a bit of good white wine vinegar and salt, coated with flour, sautéed on both sides in more than just a small amount of olive oil, with one roughly-chopped mahagony -colored heirloom tomato from Berried Treasures introduced near the end of the cooking time, then everything removed from the pan, which was then wiped dry, a mixture of butter, lemon juice, lots of chopped wild wood sorrel from Bodhitree Farm, and a smaller amount of chopped parsley from Paffenroth Gardens added to the pan (the parsley was added to present the sauce with a bright green appearance, rather than the olive drab which is characteristic of sorrel when it’s been heated), warmed, then poured over the fillets and the pieces of tomato
- tiny new potatoes from Mountain Sweet Berry Farm, boiled then finished with olive oil, salt and pepper, and chopped lovage from Windfall Farm
- minutina from Bodhitree, wilted in olive oil and seasoned with salt and pepper
- the wine was a Chilean white, Tres Palacios Maipo Valley Reserve Chardonnay 2013