NEW YORK'S SEAFOOD COUNCIL: FLOUNDER RECIPES

Poached Summer Flounder Turbans with Asparagus, Plum Tomato
and Mustard Seed Chutney

Ingredients

Method

4

Fluke or other flounder filets (cut in half)

Season filets with salt and pepper and roll into turbans. Bake in oven at 350°F with fish stock and fresh tarragon for approximately 10 - 15 minutes. Bring vinegars and sugar to a boil and reduce down to a syrup. Let cool slightly and add tomatoes, mustard seed, and olive oil to create the chutney.
Arrange the turbans on a warm plate and spoon the chutney over the fish. Garnish with asparagus and fresh tarragon.

1 bunch

Asparagus

6

Plum tomatoes seeded and cut (diced small)

1/4 cup

Sherry vinegar

1/4 cup

Tarragon vinegar

1/4 cup

Mustard seeds

1/4 cup

Sugar

1 bunch

Tarragon, fresh

1 tsp.

Olive oil

1 cup

Fish stock

Salt (to taste)

Pepper (to taste)

Recipe provided by Chef Blake Verity, Panama Hattie's of Huntington Station, NY

Ingredients		Method
4	Fluke or other flounder filets (cut in half)	Season filets with salt and pepper and roll into turbans. Bake in oven at 350°F with fish stock and fresh tarragon for approximately 10 - 15 minutes. Bring vinegars and sugar to a boil and reduce down to a syrup. Let cool slightly and add tomatoes, mustard seed, and olive oil to create the chutney. Arrange the turbans on a warm plate and spoon the chutney over the fish. Garnish with asparagus and fresh tarragon.
1 bunch	Asparagus
6	Plum tomatoes seeded and cut (diced small)
1/4 cup	Sherry vinegar
1/4 cup	Tarragon vinegar
1/4 cup	Mustard seeds
1/4 cup	Sugar
1 bunch	Tarragon, fresh
1 tsp.	Olive oil
1 cup	Fish stock
	Salt (to taste)
	Pepper (to taste)