Flounder stuffed with langoustines, cognac mussel jus and sweet paprika

Ingredients

• 800 g whole portion flounder, gutted and scaled, about 350 to 450 g each
• 180 g raw peeled langoustine tails
• 500 g fresh rope-grown mussels
• 6 cl VS or VSOP cognac
• 300 ml ready-to-use fish stock
• 3 tbsp extra-virgin olive oil
• 2 pieces shallots
• 1 clove fresh garlic
• 1 tsp fennel seeds
• 1 tsp smoked sweet paprika
• 1 pinch ground cayenne pepper
• 80 g thick heavy creme fraiche
• 35 g unsalted butter
• 45 g fresh white breadcrumbs
• 0.5 bunches fresh flat-leaf parsley
• 1 piece unwaxed lemon
• to taste fine salt
• to taste ground white pepper

Method

1. Prepare the mussels: rinse them in cold water, remove any visible beards, and discard any that stay open after a firm tap. Keep chilled while prepping.
2. Prepare the flounder: pat the fish dry very thoroughly. Using a small, flexible knife, make an incision down the top of each flounder along the central spine, then gently lift the top fillets on each side to create a pocket without piercing the skin underneath. Season the inside very lightly with salt and let rest for 10 minutes in the refrigerator while you make the stuffing.
3. Prepare the stuffing: coarsely chop part of the langoustine tails, keeping the prettiest ones whole for finishing. Mix the chopped langoustine with the fresh breadcrumbs, one finely minced shallot, a little parsley, a drizzle of olive oil, lemon zest, salt, and white pepper. The texture should be soft and moist without becoming dense.
4. Stuff the flounder: spoon the stuffing into the prepared pockets, then gently fold the top fillets back over to enclose the filling. Lightly oil a baking dish, place the fish white-skin side down, and brush the top with olive oil. Keep cool until ready to bake.
5. Open the mussels: heat a large pot over high heat (around 200 °C). Add a drizzle of olive oil, the remaining shallot, and the crushed garlic, then sweat for 1 to 2 minutes without browning. Add the mussels, cover, and cook over high heat for 3 to 4 minutes, shaking the pot regularly, until all shells have opened wide and the juices are bubbling actively.
6. Strain the juices: remove the mussels with a slotted spoon and pour the cooking liquid through a fine-mesh sieve lined with cheesecloth. Shell most of the mussels, leaving a few whole in their shells for plating. Discard any mussels that remain closed.
7. Start the sauce: in a saute pan over medium heat (around 150 °C), heat a drizzle of olive oil with the fennel seeds for 1 minute until fragrant and crackling. Add the smoked sweet paprika and cayenne pepper, stirring briskly for 30 seconds to toast without burning.
8. Deglaze with cognac: remove briefly from the heat, pour in the cognac, then flambé or bring to a vigorous boil over high heat (around 100 °C) for 1 minute until the alcohol vapors dissipate and the liquid reduces by half.
9. Reduce the jus: pour in the strained mussel juices and the fish stock. Bring to a gentle simmer (around 90 °C) and reduce uncovered for 12 to 15 minutes, until the liquid is reduced by half and coats the back of a spoon.
10. Roast the flounder: bake the fish in an oven preheated to 160 °C (convection) for 15 to 18 minutes, basting halfway through with the pan juices. The flounder is done when the flesh reaches 52 to 54 °C at the center on a digital thermometer and flakes into pearlescent petals. Let rest for 3 minutes out of the oven before serving.
11. Finish the sauce: lower the heat under the saute pan to very low (around 80 °C), whisk in the creme fraiche, and simmer gently for 2 minutes. Off the heat, mount the sauce by whisking in the cold diced butter for 1 minute until smooth, emulsified, and glossy. Balance with a splash of lemon juice if needed.
12. Cook the reserved langoustines: heat a skillet with a drizzle of olive oil over high heat (around 180 °C). Sear the langoustine tails for 1 minute on the first side until golden, flip, and cook for 30 to 45 seconds on the other side, until the flesh turns opaque and pearly throughout.
13. Warm the mussels: slide the shelled mussels into the warm sauce off the heat for 1 minute to warm them through gently without toughening their flesh.
14. Plate: place each stuffed flounder in the center of a warm plate. Arrange the seared langoustines and mussels decoratively around the fish, then spoon a neat ribbon of the smoky sauce alongside. Garnish with chopped parsley, lemon zest, and a grind of white pepper.
15. Serve immediately: enjoy piping hot with a neutral, sauce-absorbing side such as steamed potatoes or plain white rice.

Nutrition

Per serving

Energy

922.5 kcal

Protein

60.86 g

Carbohydrate

31.43 g

Fat

55.98 g

Fibre

6.17 g

Calcium

52.98 mg

Iron

0.87 mg

Magnesium

16.71 mg