Pan-seared Flounder with Lemon Beurre Blanc and Green Beans

Ingredients:

Flounder:
Flounder filets
Butter
Dill

Green Beans:
½ Lbs Trimmed Green Beans
1 Cup Water
2 Tbs Olive Oil or Butter
Salt and Pepper

​Lemon Beurre Blanc:
1/4 Cup Dry White Wine
1/4 Cup White-Wine Vinegar
2 Tbs Shallots, finely choppes
1/3 Cup Heavy Cream
1/4 tsp Salt
1/4 tsp White pepper
2 sticks (1 cup) Unsalted Butter, cubed
½ Tbs Lemon Juice

Boil wine, vinegar, and shallots in a heavy saucepan over moderate heat until liquid is syrupy and reduced to 2 to 3 tablespoons, about 5 minutes. Add cream, salt, and white pepper and boil 1 minute. Reduce heat to moderately low and add a few tablespoons butter, whisking constantly. Add remaining butter a few pieces at a time, whisking constantly and adding new pieces before previous ones have completely liquefied lifting pan from heat occasionally to cool mixture.  Remove from heat, then season to taste with salt and pepper and pour sauce through a medium-mesh sieve.

Cut the flounders into good portion-sized fillets. If the flounders are thick, you can sous vide them with butter and dill for 20 minutes at 120 degrees F before pan-searing them.  Melt butter in hot pan. Season the flounders with salt and pepper. Pan-sear the flounders one minute per side.

Place green beans and flounder fillets on a plate. Add salt and pepper if needed. Drizzle the lemon beurre blanc on top. If you would like some more depth in the flavors, squeeze some additional lemon juice on top of the fish, and grate some horseradish as well.