My 31 day Paleo challenge continues with my day 18 recipe of pan seared flounder with lemon & capers and a refreshing Bordeaux Blanc. When most people think of Bordeaux, they tend to think of the world renowned rustic reds, but there are some phenomenal white wines from Bordeaux that are incredibly food friendly. I like to refer to them as the “other” Bordeaux. The white varietals are blended, just like the reds. The main white varietals are Sauvignon Blanc, Semillion and Muscadelle. These are extremely approachable in their youth. The world famous dessert wine Sauternes is also made from Semillon and Sauvignon Blanc.
When seeking out a Bordeaux Blanc look for labels that say Graves, Pessac-Léognan, or Entre-Deux-Mers.
For a splurge, I love the Chateau Carbonnieux Blanc Pessac. This particular wine retails for about $45, however there are some really great ones under $15 a bottle. Keep your eyes open for the following producers Chateau de Bonhoste and Chateau Reynon Blanc.
INGREDIENTS
2 flounder fillets (skinless)
2 tbsp. olive oil or grapeseed oil
1/4 cup almond flour
1 tsp. sea salt
1/2 tsp. black pepper
2 tbsp. capers
1 small shallot (fine dice)
1 meyer lemon (zest & juice)
1/4 cup dry white wine (Bordeaux Blanc, Sauvignon Blanc, Pinot Grigio)
DIRECTIONS
Pat fish dry and sprinkle with salt & pepper and dredge in almond flour. Heat oil in large sauté pan over medium heat until hot. Add flounder and cook for about 3-4 minutes per side. Remove from pan and cover with aluminum foil. Add shallots and let cook for about 30 seconds. Add wine and deglaze pan. Add lemon juice, zest and capers and let cook for about 5 minutes to reduce the pan sauce and cook out the alcohol in the wine. Pour pan sauce over fish and serve immediately. Serve with broccolini and mashed parsnips. Serves 2.
