Sautéed Flounder Recipe
Lump crab, asparagus salad, lemon zest, chervil, fried mashed potatoes, roasted tomato beurre blanc
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Ingredients
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Seafood
Vegetables
Herbs & Spices
Starch
Fats & Oils
Condiments
Method
Preparation
- 1
- 2
Roast the Tomatoes
Halve the tomatoes and drizzle with olive oil, salt, and pepper. Roast in a preheated oven at 400°F (200°C) for about 20 minutes until caramelized.
Cooking
- 3
- 4
Prepare the Asparagus Salad
Blanch asparagus in boiling water for 2-3 minutes until tender-crisp. Drain and toss with lump crab, lemon zest, and chopped chervil.
- 5
Make the Beurre Blanc
In a small saucepan, combine white wine and simmer until reduced by half. Stir in heavy cream and simmer until thickened. Remove from heat and whisk in butter until emulsified.
Assembly
- 6
Plate the Dish
On each plate, place a serving of the fried mashed potatoes. Top with sautéed flounder, the asparagus salad, and drizzle with roasted tomato beurre blanc.
