Sometimes different is good. This meal was definitely different. Filet of flounder, green beans, pepper coulis and tagliatelle may not be different or weird ingredients, but somehow they are together. Hopefully you don’t think they are so weird you wouldn’t want to eat them. After all, they all tasted delicious together, even though I used the orange pepper coulis as a sauce for the pasta.
I don’t pretend to think up magnificent dishes or outrageous ideas in the kitchen, I leave that up to the pros like Thomas Keller. However, once in a while I try something that I haven’t had before. Orange pepper coulis may not be so weird, but usually you see something like that under a piece of fish or and a sauce for your plate. With this meal, it went perfectly wish homemade pasta (no, not my home). Check it out, if the dish itself is too weird, at least make the coulis, its good!
Orange Pepper Coulis
2 Orange Peppers (or red or yellow)
1 small onion, diced
2 cloves garlic, minced
1/2 cup white wine
3/4 cup chicken broth
salt and pepper
Using your oven broiler, main oven or the flame of a gas stove top, cook the peppers until they are black and charred. Turn regularly, regardless of heat source to ensure mostly even cooking. When done, with tongs or other utensil, place into a zip lock bag and into freezer for 10 minutes. Remove from bag, peel skin, remove seeds and stem and cut pepper into pieces.
While your peppers are in the freezer, place onion, garlic, wine and broth into a medium sauce pan over medium heat to obtain a low simmer. When pepper is ready, add to pan and bring to a boil. Reduce heat to medium-low and simmer until reduced by about half. When reduced, use either a hand blender or blender to turn into a smooth sauce. Set aside and cover to keep warm.
1 pound flounder filets, skin removed
1/2 cup flour
salt and pepper
Vegetable or other cooking oil
Wash flounder and then pat dry. Season lightly with salt and pepper. In a small bowl, fill with flour.
In a deep skillet, heat enough oil to measure about 1/4 inch, over high heat. Once oil begins to bubble, or sizzles when you drop a tiny bit of water, begin to dredge each piece of flounder in flour and then place into pan. Work in batches to avoid crowding. Let flounder cook about 3 minutes before flipping. Cook an additional 3-4 minutes. Remove and place on paper towel or platter. Cook until each are complete and top with orange pepper coulis.
Serve with pasta and green beans, or your choice of starch (or no starch) and vegetable.