Recipes: Montréal

Griddled Fluke with Crispy Potato, Charred Cabbage & Whole Grain Mustard Beurre Blanc

This dish is a staple at Mabel Gray in the winter months. Fluke is an amazing Atlantic flat fish with delicate white flesh that cooks quickly and easily. Although fluke and beurre blanc seem very French, the hard char on the potatoes and cabbage and the big dose of whole grain mustard give it some North American gusto. I think this dish is a great representation of Montréal cuisine.

First, the fish.

Ask your local fish monger for a skinned fillet of fluke. About 5-6 oz a person is plenty. You could use halibut or John Dory if you must, but I prefer fluke.