Serves: 4

Preparation: 30 minutes

For me, October is the season for flatfish caught in the American waters of the North Atlantic. Turbot and sole are the most delicate and elegant to cook, but this recipe is also very suitable for other species such as: Hake, Witch, Catfish, Plaice, Halibut, and Sanddabs.

This recipe is extremely simple to make, but absolutely delicious. The secret of its success is in the cooking of the fish.

For the Turbot:

• 4 flatfish fillets, about 6 oz (170 g) each
• 2 tbsp (30 mL) vegetable oil
• 1/2 cup (80 g) unbleached all-purpose flour
• 6 tablespoons (80 g) unsalted butter, cold
• 2 organic lemons
• A few leaves of flat-leaf parsley (Italian parsley)

Rinse the fillets well under cold water and, using paper towels, pat the fish fillets dry. Oil them lightly on each side. Season with salt and pepper. On a large plate, spread the flour. Coat the fillets in flour on both sides and shake them well to remove the excess. In a large non-stick skillet over medium-high heat, melt 15 ml (1 tbsp.) of the butter and the remaining oil until it smells of hazelnuts. Carefully place the fillets on top and cook on one side until golden brown, about 3 minutes. Carefully turn them over with a large spatula and continue cooking for 1 minute.

For the peas:

• 1 pound (450g) fresh peas
• 10 oz (300 g) Lardons (bacon), diced
• 8 to 10 small fresh white pearl onions
• 1/2 cup (10 cl) white poultry stock
• 8 tablespoons (100 g) semi-salted butter
• Fleur de sel, freshly ground pepper

In a small Dutch oven, brown the bacon without fat. Set the bacon aside and remove the excess fat. In the same pot, add the onions and roast them for 2 to 3 minutes. Then add the peas, bacon, white poultry stock, and salt and pepper. Bring to a boil, reduce the heat and cook covered for 10 minutes. Drain all with a perforated spoon and set aside.

For the glazed potatoes:

• 4 beautiful Yukon gold potatoes of equal shape
• 1 tbsp (15 mL) vegetable oil
• 2 tablespoons (30 g) unsalted butter
• Fleur de sel, freshly ground pepper

Peel and wash the potatoes, quarter lengthwise. In a frying pan, heat the oil over medium heat and sauté the potatoes in it. Leave them, stirring very regularly, for 10 to 15  minutes depending on the size. Stick the blade of a knife in to check that it is cooked correctly. At the end of cooking, add the butter and season with fleur de sel. Keep warm.

Plating:

Arrange the fish fillets on each serving plate. Arrange the peas all around the fillet along with the onions and the four potato wedges.

In the same pan you cooked your fish in, over medium-high heat, melt the remaining butter until it foams and turns nutty. Pour over fillets. Drizzle generously with lemon juice. Garnish with parsley leaves.