Recipe
Sand Dabs with Shallots, Sea Beans, & Sherry Vinegar
Source: The Zuni Cafe Cookbook
Ingredients
- 8 small or 4 large pan-ready sand dabs, about 3 or 7 ounces, respectively, and 1/2 inch thick, or 4 pan-ready flatfish, such as sole or flounder, about 7 to 8 ounces each, or about 1-1/2 pounds sole or flounder fillets
- About 1 cup all-purpose flour
- 3 ounces slivered shallots {scant 3/4 cup or about 3 large shallots}
- 2/3 cup fresh glasswort or 1/3 cup drained Pickled Glasswort or 1/3 cup rinsed caperberries or 1/4 cup rinsed capers
- 8 tablespoons {1 stick} unsalted butter {or 4 tablespoons clarified plus 4 tablespoons whole unsalted butter, if using a non-nonstick pan}
- 2 tablespoons sherry vinegar
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