FLOUNDER CAPRESE OVER FETTUCINE WITH SUN-DRIED TOMATO SAUCE AND BLUE CRAB

INGREDIENTS:

Flounder:

•2 Tbsp olive oil

• 2 Tbsp butter

• 2 cloves garlic, finely chopped

• 4 fresh Gulf flounder filets salt and freshly ground pepper to taste

• Chef Diane’s house seasoning

• 1/2 cup white wine

• 1 large tomato, preferably Creole, cut into 8 thin slices

• 1 bunch fresh basil leaves

• 2 balls fresh mozzarella cheese, each sliced into 4 even pieces

• garnishes, micro greens, cheese curls

Fresh Pasta:

•3 cups flour

•5-6 duck eggs

•1/8 cup extra virgin olive oil

Sun-dried tomato cream sauce:

•2 Tbsp butter 

•2 cloves garlic

•2 cups heavy whipping cream

•1/4 cup Chef Diane’s Sun-dried Tomato Pesto

•3 Tbsp parmesan cheese

DIRECTIONS: 

Flounder:

1.  Add olive oil and butter to a large nonstick pan set over medium heat. Add garlic and sauté for 2 minutes.

2. Season the top sides of the flounder filets with salt, pepper and Danie’s seasoning. Add to pan, seasoned side down, an cook for 3 minutes. Season bottom sides of filets as above and flip over in pan. Add wine. Cook for an additional 3 minutes, or until fish flakes. 

3. Heat a low broiler. Divide tomato slices and cheese slices atop the flounder filets. Place pan under the broiler long enough for the cheese to melt over the fish.

Fresh Pasta:

1. Mix ingredients together to form a ball. Roll out with pasta machine and cook in boiling water for two minutes. 

Sun-dried Tomato Cream Sauce:

1. Melt butter in pan and sauté garlic in buter for one minute

2. Add sun-dried tomato pesto and cream. Allow cream to simmer and slightly thicken.

3. Add parmesan cheese and toss with fresh pasta. Garnish with micro greens

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