Flounder Saute With Asparagus And Crab Vinaigrette Recipes

FLOUNDER MILANESE

Steps:

• Preheat the oven to 250 degrees F and place a sheet pan in the oven.
• Dry the fish on both sides with paper towels. Combine the flour, 2 teaspoons salt, and 1 teaspoon pepper on a dinner plate. In a low, shallow bowl, whisk the eggs with 1 tablespoon water. Put the bread crumbs on another plate. Dredge the fish on both sides in the seasoned flour and dust off the excess. Dip both sides into the egg mixture and, finally, dredge both sides in the bread crumbs.
• Heat 1 tablespoon butter and 1 tablespoon olive oil in a large (12-inch) saute pan and cook 2 fillets at a time over medium to medium-high heat for 2 to 3 minutes on each side, until cooked through. Transfer the fish in one layer to the sheet pan in the oven. Add more butter and oil and cook the rest of the fillets, transferring them to the sheet pan as they're done. Toss the arugula with enough Lemon Vinaigrette to moisten. Place one fillet on each plate and pile the arugula salad on top. Heat the capers in the saute pan for 30 seconds and sprinkle over the fish and salad. Sprinkle with grated Parmesan, a squeeze of lemon juice, and the fleur de sel. Serve hot.
• In a small bowl or measuring cup, whisk together the lemon juice, olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper.

CRAB AND ASPARAGUS SOUP

Steps:

• In a large saucepan, saute onion and celery in butter. Stir in the flour, seafood seasoning, salt, pepper and nutmeg until blended; gradually add water and bouillon. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in potatoes. Reduce heat; simmer, uncovered, for 10 minutes., Add asparagus; cook 8-12 minutes longer or until vegetables are tender. Stir in the cream and crab; heat through. If desired, sprinkle with parsley and pepper.

CRAB STUFFED FLOUNDER

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Rinse the fillets and pat dry with paper towels.
• Combine crab meat, green pepper, mustard powder, Worcestershire sauce, salt, white pepper and the crushed saltines. Combine the egg white and 1 tablespoon mayonnaise. Stir this into the crab meat mixture.
• Brush the flounder fillets with melted butter. Place in a lightly greased, shallow baking dish. Spoon the crab mixture over the fillets and drizzle with any remaining butter.
• Bake the fillets at 400 degrees for 15 minutes.
• While the fish is baking, lightly beat the egg yolk in a small bowl. Stir in 5 tablespoons of mayonnaise. Remove fish from oven and spread this mixture over the stuffing; sprinkle with paprika and parsley.
• Increase oven temperature to 450 degrees and bake until golden and bubbly, about 6 minutes.

SAUTEED FLOUNDER WITH SEASONED BROWN BUTTER

Steps:

• Pat fillets dry, season with salt and pepper and dredge in flour and shake off excess flour. In a measuring cup, melt butter in microwave. Heat non-stick skillet over medium high heat. Pour in clear butter and leave milk solids in measuring cup. Place fish in hot butter and cook until golden. Flip fillet and cook other side until golden. Remove golden fish to paper towels to drain. In a small skillet, heat butter over medium high heat until milk solids begin to brown. Stir in lemon juice and parsley. Drizzle browned butter over fillet and serve immediately.

ASPARAGUS, ARTICHOKE, AND MUSHROOM SAUTE WITH TARRAGON VINAIGRETTE

Steps:

• For the Vegetable Saute: Warm the oil in a large skillet over medium-high heat. Add the shallot and the garlic and cook until tender, about 2 minutes. Add the mushrooms and asparagus to the pan and cook until tender. Add the artichoke hearts and season with salt and pepper, then cook until the artichoke hearts are heated through. Remove the skillet from the heat, then add in the tomatoes and stir to warm them up.
• For the Tarragon Vinaigrette: Combine the oil, vinegar, tarragon, salt and pepper in a glass screw-top jar. Seal the jar and shake vigorously to mix the vinaigrette.
• Toss the vegetables with the vinaigrette and serve.

FLOUNDER SAUTE WITH ASPARAGUS AND CRAB VINAIGRETTE

Steps:

• Bring a medium-size pot of water to a boil. Add the asparagus and blanch until tender, but not soft, about 3 minutes. Drain and place under cold running water until cool. In a medium-size bowl, whisk together the lime juice and 2 teaspoons of the olive oil. Toss in the asparagus and crab meat and season with salt and pepper. Set aside.
• Place the flour on a plate and season to taste with salt and pepper. Lightly dust the flounder on both sides with the seasoned flour. Heat the remaining teaspoon of olive oil in a large, heavy nonstick skillet over high heat. Place the flounder in the pan and saute on one side for about 90 seconds. Turn the fish over and immediately divide the asparagus and crab mixture evenly among each fillet, spooning the mixture into a mound. Remove from the heat. Cover the pan and let stand for 1 minute. Divide among 4 plates and serve immediately.

SAUTEED ASPARAGUS WITH DIJON VINAIGRETTE

Steps:

• To make vinaigrette, whisk together mustard, vinegar, and 1 tablespoon oil in a medium bowl. Season with salt and pepper.
• Heat remaining 1 tablespoon oil in a large skillet over medium heat. Add asparagus, and season with salt and pepper. Reduce heat to medium-low. Cook, stirring frequently, until asparagus are just tender, 10-12 minutes. (If the spears begin to brown, reduce heat to low.).
• Transfer aspargus to serving dish. Drizzle with the vinaigrette, toss, and serve immediately.

FLOUNDER IN PARCHMENT WITH ASPARAGUS AND SHIITAKES

Steps:

• Preheat oven to 450 degrees. Fold two 13-by-19-inch sheets of parchment in half from short ends to create a crease in each; unfold. Place each fillet to one side of a sheet, abuttingcrease; generously season with salt and pepper. Scatter mushrooms, asparagus, and onion evenly around fillets. Drizzle each fillet with 2 tablespoons wine. Scatter butter evenly over fish and vegetables; season with salt and pepper.
• Fold each sheet over fish and vegetables. Starting on one side, roll bottom side of parchmentup and over top side to seal; continue working around until pouch is sealed in a half-moonshape. Transfer both pouches to a rimmed baking sheet.
• Steam-roast until parchment puffs and darkens slightly and fish is just cooked through, 10 to12 minutes. Carefully rip open pouches (scalding steam will be released) and serve.

CRAB SALAD WITH ASPARAGUS, AVOCADO, AND LIME VINAIGRETTE

Steps:

• Make the vinaigrette: whisk together the lime juice, vinegar, lime zest, ginger, and honey in a bowl; whisk in the oils.
• Season to taste with salt and pepper; set aside.
• Bring a pot of water to a boil and cook asparagus until just tender, about 5 minutes.
• As soon as the asparagus are tender, scoop them out of the boiling water and immediately plunge them into a bowl of ice water.
• When the asparagus are cold, drain and toss them with 3 tablespoons of the vinaigrette; set aside.
• Toss the crabmeat with 3 tablespoons of the vinaigrette; set aside.
• In a big bowl, toss the Bibb lettuce leaves with 3 tablespoons of the vinaigrette.
• Plate the salad: divide the dressed Bibb lettuce leaves among 4 large chilled plates.
• Place an avocado half on top of the lettuce on each plate and drizzle the avocado with a little vinaigrette.
• Arrange a bundle of dressed asparagus next to the avocado half; divide the dressed crabmeat among the plates, draping it over the avocado and asparagus.
• Garnish with the grapefruit sections and serve.
• Serving suggestions: because the texture of this salad is soft, serve with crisp crackers or toasted bruschetta; also good beverage choice would be a Mimosa-orange juice and champagne.

ASPARAGUS WITH HAZELNUT VINAIGRETTE

Steps:

• Make vinaigrette:
• In a bowl whisk together shallot, vinegar, mustard, sugar and salt and pepper to taste. Add oil in a stream, whisking, and whisk until emulsified. Whisk in hazelnuts.
• Finely chop egg. In a deep 10- to 12-inch skillet bring 1 1/2 inches salted water to a boil and cook asparagus over high heat until crisp-tender, about 2 to 4 minutes. Transfer asparagus with tongs to a colander and drain.
• Transfer asparagus to a serving dish. Spoon vinaigrette over asparagus and sprinkle with egg. Serve asparagus warm or at room temperature.

CHILLED ASPARAGUS SOUP WITH TIMBALE OF CAVIAR, CRAB AND AVOCADO

Steps:

• Melt butter in heavy large saucepan over medium heat. Add leeks and sauté until soft, about 5 minutes. Add asparagus and stock; bring to boil. Reduce heat to medium, cover and simmer until asparagus is tender, about 8 minutes. Add spinach, cover and simmer until wilted, about 4 minutes. Working in batches, puree soup in blender until smooth. Transfer soup to large bowl; season to taste with salt and pepper. Cool, then cover and chill until cold, at least 2 hours and up to 1 day.
• Mix crabmeat, 1 tablespoon lemon juice and shallot in small bowl. Season to taste with salt and pepper. Mix avocado and remaining 1 tablespoon lemon juice in another small bowl; mash coarsely. Season to taste with salt and pepper.
• Place tomato can or biscuit cutter in center of 1 soup bowl. Spoon in 1 tablespoon avocado mixture; smooth top. Spoon in 1 tablespoon crab mixture; press lightly to compact. Spoon in 1 tablespoon avocado mixture. Top with 1 teaspoon caviar. Carefully lift off can. Repeat in remaining soup bowls with remaining timbale ingredients. Ladle soup around each timbale. Serve immediately.

SAUTEED ASPARAGUS WITH DIJON VINAIGRETTE

Steps:

• Whisk together mustard, vinegar, and 1 tablespoon oil in a medium bowl. Season with salt and pepper.
• Heat remaining 1 tablespoon oil in a large skillet over medium heat. Add asparagus, and season with salt and pepper. Reduce heat to medium-low. Cook, stirring frequently, until asparagus are just tender, 10 to 12 minutes. (If the spears begin to brown, reduce heat to low.)
• Transfer asparagus to a serving dish. Drizzle with the vinaigrette, toss, and serve immediately.