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May 11, 2010

Angler's Kitchen: Pan Roasted Flounder with Black Lentils, Asparagus, Peas, Mint and Curry Broth

Cook your catch with SWS and Chef Brandon McGlamery

Serves 4

Flounder:

4 6-7 oz. portions of fresh flounder
4 tablespoon grapeseed or canola oil
Salt to taste


Asparagus:

Blanch, in boiling salted water for 2 minutes.
Remove and place in ice bath
Slice thin right before serving.


English Peas: Blanched and set aside

Blanch in boiling salted water for 2 minutes
Drain and set aside.


Braised Lentils:

2 cups black lentils
3 cups chicken stock
2 tablespoon Olive Oil
2 tablespoon Sherry Vinegar
Salt

Method: Place Lentils and Chicken stock in pot and bring to a simmer, cook for 15 minutes or until 90% of liquid is gone. Turn off heat and cover, let sit for 10 minutes. Strain and place on sheet tray to cool. Season with Olive Oil and Sherry Vinegar.


Curry Sauce:

2 shallots sliced thin
1 jalapeño sliced
8 black peppercorns
1 cup white wine
2 cups chicken stock
4 tbls. butter
1 tsp sweet curry powder
2 tbls half and half, or milk

Method: Place wine, curry powder, shallots, peppercorn and chili in a non-reactive sauce-pot and bring to simmer, on medium. Cook until almost dry, and then add chicken stock. Reduce by half. Add milk or half and half, whisk in butter and set aside.


Finish Dish:

Put canola or grape seed oil in skillet on med/high heat. Place flounder fillets in pan, and cook 2 minutes on first side, flip and remove pan from heat.

Toss together lentils, asparagus, English peas, torn mint and place on each plate. Place flounder on top and finish with curry sauce around each plate.

 

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