I found these two recipes in Fine Cooking magazine. The "Cooking Fresh" addition. The poached flounder recipe I followed faithfully, and the couscous, I improvised.
Fine Cooking's Poached Flounder with Mint Beurre Blanc:
6 skinless flounder fillets (1-1/2 lb. total)
1/2 tsp. ground ginger
Kosher salt and freshly ground black pepper
3-1/2 Tbs. coarsely chopped fresh spearmint or ginger mint leaves
1/4 cup minced shallots
1/4 cup dry white wine
2 Tbs. heavy cream
2 oz. (4 Tbs.) cold unsalted butter, cut into 8 slices
1 Tbs. thinly sliced chives
1/2 tsp. ground ginger
Kosher salt and freshly ground black pepper
3-1/2 Tbs. coarsely chopped fresh spearmint or ginger mint leaves
1/4 cup minced shallots
1/4 cup dry white wine
2 Tbs. heavy cream
2 oz. (4 Tbs.) cold unsalted butter, cut into 8 slices
1 Tbs. thinly sliced chives
Lay the fish fillets skinned side up on a cutting board. Slice each fillet in half lengthwise to make 12 strips. In a small bowl mix the ginger, 1/4 tsp. salt, and 1/4 tsp. pepper. Sprinkle the spice mixture evenly over all the fish and then sprinkle with 2 Tbs. of the chopped mint. Roll each strip into a coil, starting with the fatter end and aligning the roll along the cut edge. Secure with a toothpick, pushing it into the thin end and through the other side.
Sprinkle the shallots over the bottom of a 10-inch straight-sided sauté pan. Arrange the fish coils cut edge down in the pan. Pour in the wine and 1/3 cup water. Turn the heat to medium high and bring the liquid to a simmer. Adjust the heat to maintain a gentle simmer, cover, and poach the fish until cooked through, 4 to 8 minutes. Use a slotted spoon to transfer the fish to a warm plate. Tent with foil while finishing the sauce.
Increase the heat to high and boil the liquid until it’s reduced to about 3 Tbs. (It should just barely cover the bottom of the pan.) Add the cream and boil for 30 seconds. Reduce the heat to low and whisk in 2 slices of the cold butter, the remaining 1-1/2 Tbs. mint, and the chives. When the butter is almost melted, add another slice and whisk until mostly melted. Repeat with the remaining butter, 1 slice at a time. (Take care not to overheat the sauce or it will separate.) Season to taste with salt and pepper.
Remove the toothpicks from each piece of fish. Serve the fish (3 pieces per serving) drizzled with the sauce.
Fine Cooking's Toasted Israeli Couscous Salad with Mint, Cucumber and Feta
Sprinkle the shallots over the bottom of a 10-inch straight-sided sauté pan. Arrange the fish coils cut edge down in the pan. Pour in the wine and 1/3 cup water. Turn the heat to medium high and bring the liquid to a simmer. Adjust the heat to maintain a gentle simmer, cover, and poach the fish until cooked through, 4 to 8 minutes. Use a slotted spoon to transfer the fish to a warm plate. Tent with foil while finishing the sauce.
Increase the heat to high and boil the liquid until it’s reduced to about 3 Tbs. (It should just barely cover the bottom of the pan.) Add the cream and boil for 30 seconds. Reduce the heat to low and whisk in 2 slices of the cold butter, the remaining 1-1/2 Tbs. mint, and the chives. When the butter is almost melted, add another slice and whisk until mostly melted. Repeat with the remaining butter, 1 slice at a time. (Take care not to overheat the sauce or it will separate.) Season to taste with salt and pepper.
Remove the toothpicks from each piece of fish. Serve the fish (3 pieces per serving) drizzled with the sauce.
Fine Cooking's Toasted Israeli Couscous Salad with Mint, Cucumber and Feta
Kosher salt
1 cup Israeli couscous
1 medium English cucumber, peeled and finely diced (2 cups)
1/2 cup coarsely chopped fresh spearmint or pineapple mint leaves; additional sprigs for garnish
1/4 cup extra-virgin olive oil
2 Tbs. fresh lemon juice; more as needed
1 tsp. finely grated lemon zest
Freshly ground black pepper
1 cup small-diced feta cheese
1 cup Israeli couscous
1 medium English cucumber, peeled and finely diced (2 cups)
1/2 cup coarsely chopped fresh spearmint or pineapple mint leaves; additional sprigs for garnish
1/4 cup extra-virgin olive oil
2 Tbs. fresh lemon juice; more as needed
1 tsp. finely grated lemon zest
Freshly ground black pepper
1 cup small-diced feta cheese
In a large saucepan, bring 2 quarts well-salted water to a boil.
Meanwhile, in a medium skillet over medium heat, toast the couscous, stirring frequently, until golden-brown, about 7 minutes.
Cook the couscous in the boiling water until tender, about 10 minutes. Drain and rinse under cold running water until cool. Pour the couscous into a large mixing bowl. Stir in the cucumber and mint.
In a small bowl, mix the oil, lemon juice and zest, 3/4 tsp. salt, and 1/4 tsp. pepper. Stir in the feta. Add the feta mixture to the couscous, season to taste with salt, pepper, and lemon juice, and mix well. Transfer to a serving bowl and garnish with the mint sprigs.
Meanwhile, in a medium skillet over medium heat, toast the couscous, stirring frequently, until golden-brown, about 7 minutes.
Cook the couscous in the boiling water until tender, about 10 minutes. Drain and rinse under cold running water until cool. Pour the couscous into a large mixing bowl. Stir in the cucumber and mint.
In a small bowl, mix the oil, lemon juice and zest, 3/4 tsp. salt, and 1/4 tsp. pepper. Stir in the feta. Add the feta mixture to the couscous, season to taste with salt, pepper, and lemon juice, and mix well. Transfer to a serving bowl and garnish with the mint sprigs.
make ahead tips
You can refrigerate the salad for up to 4 hours; toss before serving. |
| I had some cherry tomatoes so I decided to throw those in to the salad. |
 |
| zest and juice of a lemon |
 |
| a little olive oil |
 |
| I didn't have Israeli couscous but the traditional kind worked perfectly. If you want to leave out the feta...this tastes delicious without it! |
 |
| but everything does tastes better with a little cheese. |
