RECIPE: Cornmeal-Dusted Flounder with Winter Succotash

Another go-to for your winter arsenal.

December 21, 2016 ● 2 min read

This content is sponsored by our brand partners at Pure Leaf

Inspired by Greyfield Inn's Chef Whitney Otawka and her sunny take on flounder and succotash? Put that inspiration to good use: here's her recipe. 

Cornmeal-Dusted Flounder with a Succotash of Butternut Squash, Crispy Potatoes, Caramelized Onion, and Thyme 

10 oz flounder
1 cup cornmeal
½ teaspoon paprika
3 tablespoons canola oil
3 Yukon Gold potatoes, peeled & small diced 
1.5 tablespoons duck fat
1 teaspoon fresh thyme, rough chopped
¾ teaspoon salt
2 cups of butternut squash, peeled & small diced 
1.5 teaspoons olive oil
¼ teaspoon smoked paprika
1 cup of caramelized onion sauce
3 springs of fresh watercress
1 lemon  

Caramelized Onion Sauce

Yield: 1½ cups  

½ yellow onion, peeled and sliced
1 teaspoon butter
1 garlic clove minced (about ½ teaspoon)
1 teaspoon chopped thyme leaves
1/2 teaspoon lemon zest
¼ cup white wine
1 cup heavy cream
¼ teaspoon salt
¼ teaspoon lemon juice   

In a small saucepot, melt butter over medium heat. Add onions, and reduce heat to low. Slowly allow the onions to caramelize, stirring frequently. This will take around 25 minutes. Add in minced garlic, chopped thyme leaves, and lemon zest. Cook for 2 more minutes. Return heat to medium. Add in white wine and reduce by half, about 1½ minutes. Add in heavy cream and simmer for one minute. Turn off heat.

Pour contents of pan into a blender with salt and lemon juice. Blend until smooth. 

Preheat oven to 350° F. In a bowl, toss 2 cups of diced Yukon Gold potatoes, warm duck fat, thyme, and ½ teaspoon of salt. Spread on half of a metal sheet tray. In a new bowl, toss 2 cups of diced butternut squash, olive oil, smoked paprika, and ¼ teaspoon of salt. Spread on remaining half of sheet tray next to potatoes. Roast in the oven for 20-25 minutes, until the potatoes are golden brown.

While the vegetables are roasting, mix cornmeal and paprika in a small bowl. Heat canola oil in a sauté pan over medium high heat. Season the flounder filets with salt. Dredge one side in the cornmeal. Place flounder, cornmeal dredged side down, in hot pan. Cook for about 1½  to 2 minutes. Flip fish over and strain off excess oil. Add 1 tablespoon of butter and place in the oven. Cook for 2½ minutes.

To plate, pour ¼ cup of warm caramelized onion sauce on the bottom of the plate. Toss the roasted potatoes and butternut squash together, and spoon on top of sauce. Add a few sprigs of watercress lightly dressed with lemon juice. Top with cornmeal-dusted flounder and enjoy!       

Recipe courtesy of Chef Whitney Otawka