Fluke Recipes

[Hutch00]

Here is a special thread just for Fluke recipes. Please feel free to add some of your own here.

What you will need: [ul] [li]1/2 pan chaffing tin [li]2 bags of fresh baby spinach [li]2 to 3 lbs of fluke fillet [li]1 lb of small shrimp or lagostinos [li]wedge of Asiago [li]8 cloves of garlic minced [li]1 stick of butter [/li][/ul]
Preheat oven to 350 degrees. Steam all spinach and put aside. Grate asiago and put aside. In a skillet cook down the minced garlic with a tablespoon of butter until it caramelizes. Do not brown the garlic. Add the remaining butter to the skillet and put aside. Cut the fillets into 3" chunks and place in the tin. Drizzle the now garlic butter over the fillets in the tin. Place in oven for 10 minutes uncovered. Remove the tin. Put in the pound of small shrimp. Place the drained spinach over the fillets. Now add the grated asiago. Cover with tin foil and place back in oven for 15 minutes. This will serve 6.
Total time to make 30 minutes
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[Hutch00]

[left][size 4][font "Times New Roman"][#000000]Roman style Fluke [/#000000][/font][font "Times New Roman"][#000000]Franchisee[/#000000][/font][/size][/left] [left][font "Times New Roman"][#000000]1 lb. of your favorite flatfish (Fluke)
3 medium eggs beaten
2 Tsp. of chopped flat Italian parsley
1/2 cup of Wondra flour for dredging
1/2 cup of blended oil
1/4 cup of Locattelli Romano grated cheese
Juice of 1 lemon
1 cup of chicken stock or broth
1/2 cup of dry white wine
2 Tbs. whole butter
Salt and pepper to taste.[/#000000][/font][/left] [left][font "Times New Roman"][#000000]Heat your oil in a non-stick sauté pan. In a bowl, add the eggs and the Romano cheese and beat together. Dredge your fish fillets in the flour and place in the egg mixture. Place the fillets in the hot oil and cook until slightly brown on the first side and turn over, cook two minutes more. Remove the fillets on to a paper towel and drain excess oil. Remove oil from your pan and add wine. Let reduce by half and add chicken broth, lemon juice, salt and pepper. Let that mixture reduce by half and place your butter, that has been coated with a 1/2 Tsp. of flour, into the sauce, while swirling rapidly. Add your fish to the pan and cook for three minutes more or until the sauce reaches your desired consistency. Add parsley at the last moment and serve. [/#000000][/font][/left]
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