When people glance at Bottled Thyme’s Chicken Jus, naturally they think about using this on poultry. In the restaurant world, chicken is considered to be a rather neutral flavor, lending itself well to almost any sauce or dish. The delicious white wine and lemon incorporated into this fantastic sauce matches extremely well with seafood; making this a great summer time sauce. I wanted to tell you guys a little about a flounder dish I made the other day, and finishing it with Our Chicken Jus was like a match made in heaven. I first wanted to break down the components of the dish, and why I choose to do some of the methods that I did. The most important, in my eyes, was the process of brining the potatoes before boiling them. Potatoes are considered to be a blank canvas, allowing the chef to use any variety of flavor profile with them. The brine serves several purposes. The salt that is in the brine will pull out any excess starch from the potato, while adding some seasoning/flavor to the insides. The vinegar and other ingredients are then incorporated into the potato through the salt, ultimately creating a tender and flavorful component. The other aspect to this dish that I find people skip, and should probably reconsider is the process of blanching your vegetables. This is a great way to insure that your vegetables have been properly washed. The boiling salt water also helps season the beans, without over seasoning them. The blanching process also helps pull out the bright color of the beans, while helping the retard of vitamin loss from cooking later on. When vegetables are cooked through completely from a raw state, a lot of times all the color and nutrients are cooked out in order to get them cooked through all the way. I hope that you find this information helpful, and I really hope you enjoy the recipe that is to follow. Thank you for reading.
Flounder Almondine Roulade- serves 4
1 ½ lb Flounder (approx 6 oz filet) 6 oz Slivered Almonds - toasted TT Salt & Pepper ½ each Bottled Thyme Chicken Jus
1) Pre heat the oven to 350 degrees. Lay each filet of flounder with the presentation side down on a clean cutting board. Lightly season the filet with salt and pepper. (Old Bay if you wish). Spread 1 oz of almonds onto each serving. Gently roll the filet up, without pressing too hard on the fish. If the filet won’t stay rolled up, you can use a tooth pick to hold it in place. 2) In a baking dish that isn’t much bigger than what is needed to hold the fish (size of filets will determine this) add a small amount of water to the bottom. Place the flounder in the dish, cover and bake for approximately 7 minutes. 3) In a medium sauce pan, bring the Bottled Thyme Chicken Jus to a light simmer. PLATE - In the center of the plate, spoon the potatoes into a thin layer. Place the green beans in a line over top of the potatoes. Using a spatula and being very careful, place the flounder in the center of the green beans. Place ½ oz of almonds onto the top of each serving of the flounder. Then pour the sauce directly on top of the flounder. Enjoy!
1 ½ lb Russet Potato - small dice ½ cup Apple Cider Vinegar 2 cup Water 2 tbsp Salt 1 tbsp Black Pepper & Chili Powder ½ cup Salami - small dice 1-2 tbsp Vegetable Oil
1) Combine all of the ingredients except the potatoes and salami in a medium sauce pot. Mix well. As you dice the potatoes, add them to the pot. Let brine for 1 -2 hours. Bring the entire mixture to a boil and par cook the potatoes. Strain and allow to