This is a print preview of "Poached Summer Flounder, Asparagus, Plum Tomato And Mustard" recipe.

Poached Summer Flounder, Asparagus, Plum Tomato And Mustard Recipe
by Global Cookbook

Poached Summer Flounder, Asparagus, Plum Tomato And Mustard
Rating: 0/5
Avg. 0/5 0 votes
 
  Servings: 4

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

  1. 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.
  2. 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.
  3. Arrange the turbans on a hot plate and spoon the chutney over the fish. Garnish with asparagus and fresh tarragon.
  4. This recipe yields 4 servings.