Fluke Meuniere from Cru Oyster Bar on Nantucket

CRU Oyster Bar on Nantucket has entrées and desserts lined up for summer, including chef Erin Zircher’s grilled skirt steak, fluke meuniere and strawberry shortcake with candied angelica. Zircher shares her recipe for the fluke here.

CRU Fluke Meuniere

2 pieces of Nantucket Fluke (any flatfish will work wonderfully, such as sole or flounder)

2 tablespoons butter

6 leaves of sage

2 tablespoons chopped hazelnuts

1 tablespoon Wondra flour (all-purpose flour will also work)

1 pound green or wax beans

1 lemon, juiced

Bring a pot of salted water to a boil. Snip the ends from the green beans. Cook the beans in the boiling water for 3 minutes or until just tender. Drain and cool the beans under running water. Set aside. (This step can be done up to a day in advance.)

In a medium sauté pan heat the butter over medium-high heat. Cook until the butter turns golden brown and smells nutty and sweet. Carefully add the sage leaves and hazelnuts. The leaves will become fragrant and crispy, as the hazelnuts will become lightly toasted. Add the beans to reheat them and finish with the fresh lemon juice.

Meanwhile, heat another large sauté pan over medium-high heat with vegetable oil. Season the fluke on both sides with salt and lightly sprinkle with flour. Gently place the fish in the pan and cook until crispy on the first side. Flip the fish and immediately remove the pan from the heat. The fish will finish cooking very quickly.

Divide the beans and browned butter sauce between two plates. Top with the fish and garnish with an additional wedge of lemon.