That aside, I picked the local fluke from the tantalizing list of France's finest. The summer flounder (as fluke are often called) is a sure sign of spring—it is only recently that the fish have made their way from the offshore depths into the sandy folds of Cape Cod Bay. Served over a squid ink pasta with tendrils of marinated red pepper, the flat fish arrived at my seat pan-seared to perfection.
The fish was so good, in fact, that it inspired me to peruse the flounder selection today at Mac's Seafood in the Wellfleet Marketplace. I had a bag of fresh Deerfield fiddleheads from Phoenix Fruits in Orleans already in mind for dinner, a half gallon of milk in need of use, and a tucked away jar of pasta hiding up above the refrigerator—with the addition of the fish the makings for an tasty spring meal. I grabbed a half-pound filet and headed home.
Just now in the door, I haven't started cooking yet, but here's the recipe I've got in mind:
FIDDLEHEAD LINGUINI WITH PAN SEARED FLOUNDER
Serves 2
Steam 10-15 well-washed fiddleheads for 10 minutes; set aside.
Put on a pot of water with a dash of salt to boil; when rolling add 1/2 pound linguini.
In a heavy fry-pan, heat 3 tablespoons olive oil. Sauté one medium sized chopped onion until it starts to become translucent. Add the peeled cloves of one head of garlic; sauté for several minutes or until the cloves begin to soften.
Slowly add 2 tablespoons butter and 1 cup whole milk to fry mixture, making sure to keep pan hot; reduce by half. Add whole fiddleheads and sauté to absorb flavor. Add pasta to sauce and sprinkle with salt and pepper to taste.
In a separate pan, heat up 2 tablespoons butter and sear 1/2 pound flounder until just golden. Cut in two, place over hot pasta, and enjoy.
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