Baltimore County

Savor & Swirl: Sauteed Flounder Grenobloise

Executive Chef Daniel Wecker reflects:

This is one of my personal favorites because of the combination of the elegant, flaky flounder with the tartness of the sauce with the capers. I recommend a rice blend or creamy polenta as the starch and a garnish of chopped parsley.

This dish pairs very nicely with Pouilly-Fuisse, White Burgundy, a rich, dry white wine.

Sauteed Flounder Grenobloise

Sauce Ingredients:
- 3 cups of brown chicken stock
- 1/3 cup roux (equal parts butter and flour cooked)
- 1/3 cup lemon juice
- 2 teaspoons red vinegar
- 2/3 cup caper berries drained (size: nonpareilles)

1. Combine the ingredients in a pot and let thicken before preparing the flounder.

Flounder Ingredients:
- 4  6 oz. flounder filets
- 3/4 cup flour
- Pinch of salt
- Pinch of white pepper
- 1 cup beaten eggs
- 1 cup of half and half
- 2 oz. clarified butter or 90/10 oven-proof sauté oil

1. Preheat the oven to 400 degrees. Combine the eggs and half and half in a bowl. In a separate bowl, combine the flour, salt and white pepper. Dredge the filets in the eggwash, then lightly coat with the flour mixture.
2. Put the clarified butter or oil in a pan and heat on medium. Fold the tail of the filet under the thicker part, so it is doubled and the smooth side of the filet is on the inside, and place in the pan. Brown for 2 to 3 minutes. Gently turn the filet over and place in the oven for 5 minutes.
3. Place flounder filets on a plate with a starch and vegetable, and pour the sauce over the fish.

About Wecker

Chef Daniel Wecker blends the tutelage of his apprenticeship under a French chef from Grenoble with an extensive culinary experience to bring The Elkridge Furnace Inn a menu rich with authentic French flavors and artistically creative presentations.

A Lancaster, Pa., native, Wecker says his passion for cooking began in his childhood and was rekindled during a foreign exchange program in Australia. Upon returning to the States, he began his formal culinary education in earnest at a local French restaurant where he trained in all disciplines of French cuisine from pastry to saucier to boucher (butcher). He began a catering company with his wife in 1980, and opened The Elkridge Furnace Inn as a restaurant in 1994 after years of restoring the historic property.

The Howard County Chamber of Commerce named Wecker a Howard Hero for his work in the community. He was most recently the recipient of the Albert Uster and Heart of America Chef of the Year award for his commitment to community service. Today he can be found in his kitchen at The Elkridge Furnace Inn creating new menu items, looking for ways to expand the rich historical heritage of the property, or gathering fresh ingredients at the local markets.

About The Elkridge Furnace Inn

5745 Furnace Ave., Elkridge
Brunch: Sunday 10 a.m.-2 p.m.
Lunch Seating: Tuesday to Friday 11:30 a.m.-2 p.m.
Dinner Seating: Tuesday to Friday 4-9 p.m., Saturday 4-10 p.m., Sunday 4-8 p.m.
McCubbin’s Tavern Dining Lounge with Small Plate Menu: Tuesday to Friday 4-9 p.m.,
Saturday 4-10 p.m., Sunday 4-8 p.m.

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