Continuing our PTFC Cafe dishes, for this week, we explore a special dish as part of the SEAvPDX Week festivities. Portland Timbers fans are always up for devouring flounder so we asked team chef Rich Meyer to concoct something unique. Here he shares a new green-and-gold classic:

Pan-Seared Flounder

Ingredients

1 each “dressed” flounder or sole
3 each Yukon gold potatoes
1 golden beet
1 cup assorted peas (snap, English, snow)
1⁄2 cup each fresh green herbs, Italian parsley, tarragon, marjoram
1⁄2 cup Extra virgin olive oil 1 Lemon
1 cup AP
1 clove garlic
Salt and Pepper

Instructions

To begin this dish, we need to roast our beet and cook our potatoes for our puree.