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Jumbo Fluke With Pea Puree Sauce And Veggies

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Ingredients
  Flounder fillet 3 1⁄2 Pound
  Wild spring onion/Scallion 2 Tablespoon, cut roughly
  Baby fennel leaves 2 Tablespoon, cut roughly
  Fava beans 2 Tablespoon, cut roughly
  Spring peas 3⁄4 Cup (12 tbs) (2 cups for puree)
  Tomatoes 2 Tablespoon, diced
  Salt 1 Teaspoon
  Pepper 1 Teaspoon
  Chicken stock 3 Tablespoon
  Garlic cube 1 (Dorot brand, equivalent to 1 minced garlic)
  Shallot 1⁄2 Cup (8 tbs), sliced thinly
  Chanterelle mushroom 1⁄2 Cup (8 tbs), halved and diced
  Shitake mushrooms 1⁄2 Cup (8 tbs), halved and diced
  Rampe leaves 2 Tablespoon, chopped roughly
  Minced basil cube 1 (Dorot brand, equivalent to 1 teaspoon minced basil)
  Truffle oil 1 Teaspoon
  Curry powder 1 Teaspoon
  Thyme leaves 2 Medium
  Lemon 1 Medium
  Extra virgin olive oil 1 Teaspoon
Directions

MAKING
1. In a pan heat oil and saute baby fennel bulbs, fava beans, spring peas, tomatoes chopped, salt and pepper.
2. Add 1 Dorot garlic cube and continue to cook.
3. In another pan, saute thin shallot slices and chanterelle mushroom pieces for a while.
4. Add herbed butter (with parsley and chives) and stock and cook.
5. Stir in shitake mushrooms, rampe leaves and 1 cube minced basil and cook.
6. Season the filets with salt and pepper and dust with flour.
7. In a pan heat 4 tablespoons oil and brown the fish filets until lightly golden brown.
8. Squeeze over lemon and add thyme.
9. To make peas puree, boil peas in water until done, drain completely, blend in a blender and season with truffle oil and curry powder.

SERVING
10. On a serving plate make a bed of sauted vegetables, top with a fish filet and then top with sauted mushrooms.
11. Spoon over seasoned pea puree and extra virgin olive oil and serve.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Fusion
Course: 
Main Dish
Method: 
Browned
Ingredient: 
Flounder
Interest: 
Gourmet, Healthy
Preparation Time: 
40 Minutes
Cook Time: 
40 Minutes
Ready In: 
80 Minutes
Servings: 
8

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