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Poached Summer Flounder, Asparagus, Plum Tomato And Mustard
Ingredients
- 4 x fluke or possibly other flounder filets cut in half
- 1 bn asparagus
- 6 x plum tomatoes seeded, and
- cut into small dice
- 1/4 c. sherry vinegar
- 1/4 c. tarragon vinegar
- 1/4 c. mustard seeds
- 1/4 c. sugar
- 1 bn fresh tarragon
- 1 tsp extra virgin olive oil
- 1 c. fish stock
- Salt to taste
- Freshly-grnd black pepper to taste
Directions
- Season filets with salt and pepper and roll into turbans. Bake in oven at 350 degrees with fish stock and fresh tarragon for approximately 10 to 15 min.
- Bring vinegars and sugar to a boil and reduce down to a syrup. Let cold slightly and add in tomatoes, mustard seed, and extra virgin olive oil to create the chutney.
- Arrange the turbans on a hot plate and spoon the chutney over the fish. Garnish with asparagus and fresh tarragon.
- This recipe yields 4 servings.
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