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
