Lapping up luxury while dining at Calif. restaurant

2 garlic cloves, skin left on, smashed

1 tablespoon kosher salt

3 pounds flounder or Dover sole, head and skin removed (or fillets)

canola oil (about 1/4 cup)

salt and pepper to taste

flour (about 1/4 cup)

5 tablespoons plus 1 teaspoon unsalted butter (divided use)

1 tablespoon plus 1 teaspoon chopped Italian parsley

1 tablespoon plus 1 teaspoon fresh lemon juice

Peel and trim the potatoes. Holding the peeled potatoes by the cut ends, use a paring knife to cut around the potato, trimming the sides from top to bottom to form a rough football shape.

Place the potatoes, peppercorns, thyme, bay leaf, garlic and salt in a large saucepan and add enough cold water to cover the potatoes by 1 inch. Bring to a boil over high heat, then reduce the heat and simmer for 15 minutes, or until the potatoes are tender.

Keep the potatoes warm in the water while you cook the fish. (Or the potatoes can be cooked ahead, drained and the water reserved to reheat the potatoes.)

Preheat oven to 375 degrees.

Pat the fish dry with paper towels. Heat 1/8 inch of canola oil in a large ovenproof skillet over high heat. Season the fish on both sides with salt and pepper. Coat the fish with flour; pat off excess.

Place the fish in the hot oil, reduce the heat to medium-high and add 1 teaspoon of the butter. Sear until the fish is cooked halfway through, 3 to 5 minutes, depending on thickness of the fish. Turn the fish over and place in oven for another 3 to 5 minutes or until cooked just through.

Remove the fish from the oven. Use 2 large spatulas to transfer the fish to a warm serving platter and place in a warm spot. Drain the oil from the skillet and return the skillet to medium-high heat.

Add the 5 tablespoons of butter and a pinch of salt. Swirl the skillet and let the butter brown; add the drained potatoes and roll them in the butter for a minute to coat. Turn off the heat, add the parsley and let it crackle. Add the lemon juice; keep warm.

If using a whole fish, remove the backbone. Arrange the potatoes around the fish and spoon the brown butter over the top. Serve.

Adapted from "Bouchon" by Thomas Keller (Artisan, 2004)

Per serving (based on 4 servings): 700 calories, 62 grams protein, 24 grams fat, 11 grams saturated fat, 57 grams carbohydrate, 5 grams fiber, 200 milligrams cholesterol, 1,673 milligrams sodium