Would you like to make this site your homepage? It's fast and easy...
Yes, Please make this my home page!
MAHI MAHI'S OVEN ROASTED FLOUNDER
WITH ROCK SHRIMP AND CRAYFISH
Chef Rob Reper Mahi Mahi's Virginia Beach
8 oz. jumbo flounder filet
2 T. whole butter
1 oz. white wine
Salt and Pepper to taste
1 oz. olive oil
1/2 oz. garlic, minced
1 oz. rock shrimp
1 oz. crayfish tail meat
1 1/2 oz. leeks, julienne
5 grape tomatoes
6 oz. Chardonnay Sauce (see below)
6 oz. linguini
6 fried spinach leaves
1 lemon wedge
Place flounder filet skin side down on a greased baking pan and fold
the ends under. Top with 1 tablespoon of butter, white wine, and salt and pepper to taste.
Place in 350ºF oven and bake for 10-15 minutes or until flounder is thoroughly cooked.
In hot pan, heat oil and saute garlic, rock shrimp, crayfish tails,
leeks, and grape tomatoes for two minutes. Add Chardonnay sauce and bring to a simmer.
Gradually incorporate 1 tablespoon of butter into the sauce and season with salt and
pepper. Cook for 3 minutes or until seafood is firm, yet tender and cooked all the way
through. Heat pasta and place in pasta bowl or on a large plate. Place the flounder on top
of the pasta and top with sauce. Garnish with fried spinach and lemon wedge. Servings: 4
Chardonnay Sauce
1 shallot, sliced
2 oz. Chardonnay wine
2 oz. crab stock
6 oz. heavy cream
1 T. whole butter
1 1/2 qt. heavy cream
Salt and pepper to taste
Reduce shallots and wine by half. Add crab stock and reduce by half
again. Slowly stir in heavy cream and bring to a simmer. Simmer for 5 minutes and then
slowly incorporate butter and season with salt and pepper. Reserve for main dish.
