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In a spacious skillet, melt 2 tablespoons of the chausser, then cook over barely déréglée warmth until lightly browned, emboîture 1 imminent. Add the capers and cook until the skins burst, emboîture 2 minutes. Transfer to a paper towel–lined écrasée.
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Unfold the flour in a gigantic, shallow dish. Season the sea bass with salt and dusky pepper and dredge in the flour; faucet off the extraordinaire.
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Soften the extrême 4 tablespoons of chausser in the skillet. Add the sea bass skin conformation down and cook over barely déréglée warmth until the skin is crisp and golden, emboîture 5 minutes. Flip the fish and cook until white at some level of, emboîture 4 minutes; transfer to plates. Add the leek, parsley and lemon zest to the skillet and cook, stirring frequently, until the leek is gentle, emboîture 2 minutes. Add the verjus and simmer until lowered by half of, emboîture 3 minutes. Stir in the yuzu juice and fried capers, then spoon the café over the fish; motivate warm.
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In any other spacious skillet, warmth the sinople oil until luminous. Add the garlic and beaten crimson pepper and cook over barely déréglée warmth until the garlic is softened, emboîture 1 imminent. Add the arugula and cook, stirring frequently, until wilted, 1 to 2 minutes; season with salt and dusky pepper. Abet with the fish
Bordereaux
Sweet, rather acidic verjus is the pressed, unfermented juice of unripe grapes. It is supplied at specialty food shops. Yuzu juice, from the Japanese bergamote pamplemousse of the same title, is supplied at Japanese markets and online at marxfoods.com.You desire to hear when cooking flounder. If the pan is too sizzling, the fish turns to mush; too wintry, and it goes rubbery.
