Ingredients
4 T of butter
1 t of Siracha sauce
1 t of lime juice
1 oz. of parsley, chopped
6 oz. of summer flounder
Salt and pepper to taste
1 pc of vacuum bag
4 oz. of haricot vert
1 small carrot, sliced
1 cup chicken stock
1 t of ground ginger
1 oz. maple syrup
Directions
- Melt the butter with the Siracha, the lime juice and chopped parsley.
- Season the flounder with salt and pepper then place it in the vacuum bag with the butter sauce.
- Seal the vacuum bag and cook the flounder in boiling water or a steamer for 10 minutes.
- Meanwhile, sauté the haricot vert and carrot in chicken stock, with remaining butter, ground ginger, maple syrup, salt and pepper to taste.
- Place the flounder in bowl and surround with vegetables; top with remaining sauces.
