4 6-7 oz. portions of fresh flounder
Blanch, in boiling salted water for 2 minutes.
English Peas: Blanched and set aside
Blanch in boiling salted water for 2 minutes
2 cups black lentils
Method: Place Lentils and Chicken stock in pot and bring to a simmer, cook for 15 minutes or until 90% of liquid is gone. Turn off heat and cover, let sit for 10 minutes. Strain and place on sheet tray to cool. Season with Olive Oil and Sherry Vinegar.
2 shallots sliced thin
Method: Place wine, curry powder, shallots, peppercorn and chili in a non-reactive sauce-pot and bring to simmer, on medium. Cook until almost dry, and then add chicken stock. Reduce by half. Add milk or half and half, whisk in butter and set aside.
Put canola or grape seed oil in skillet on med/high heat. Place flounder fillets in pan, and cook 2 minutes on first side, flip and remove pan from heat.
Toss together lentils, asparagus, English peas, torn mint and place on each plate. Place flounder on top and finish with curry sauce around each plate.