Louis Kemp® Quesadilla Carne de Cangrejo
15 minutes 4-6 servings
14 ounce oyster mushrooms, woody ends trimmed
14 ounce cherry tomatoes
3 each garlic cloves, sliced
1 1/2 tablespoon capers, drained
2 ounce extra virgin olive oil
3/4 teaspoon salt
black pepper, freshly ground
4 each Flounder Fillet (Rock Sole) IQF Deep Skinned PBO 6 oz 411301
1 cup flour
2 tablespoon water
3 cup breadcrumbs (not panko)
1 pinch salt
1 cup rice bran oil
4 tablespoon butter, unsalted
1 sprig rosemary or sage, fresh
2 tablespoons demi-glace or chicken glace (optional)
1 tablespoon lemon juice
1/4 teaspoon salt
4 each lemon wedges
1/4 cup parsley or chives, chopped
For the roasted vegetables
Cut extra-large mushrooms in half. Toss the mushrooms in a mixing bowl with the cherry tomatoes, sliced garlic, capers, olive oil, salt and pepper.
Transfer seasoned vegetables to a casserole dish or hotel pan. Place pan in preheated oven to roast at 400° F for 30 minutes or until mushrooms are caramelized and tomatoes have burst open. Hold warm.
For the browned butter
Pre-heat a small pan over medium heat and add the butter. Swirl the butter constantly as it melts for 1-2 minutes. Add a sprig of rosemary or sage and watch the butter closely until it turns golden brown and produces a nutty aroma.
Stir in the lemon juice, the demi-glace (if using), and salt. Set aside. Hold hot.
For the pan-fried Alaska sole
Setup a breading station: flour, egg wash (2 eggs whisked with 2 tbsp water), and fine breadcrumbs.
Lay out the fish on a sheet pan and season both sides with salt and pepper.
Working one piece at a time, dredge the sole in flour, shaking off excess, then dipping it into the egg wash), then coating it with breadcrumbs.
Pre-heat a large skillet with the rice bran oil filled to a ½”. Bring the temperature of the oil to about 350° F and lay the breaded fish in the oil. Cook for about 2 minutes or until golden brown, then flip and cook 2 minutes more or until the second side is golden brown and the fish is cooked through.
Transfer the fried fish to a paper towel-lined tray. Season both sides lightly with salt. Hold hot.
Arrange a piece of fried sole in the center of each of the four plates. Spoon a heaping cup of roasted vegetables over each fish. Drizzle about a tablespoon of browned butter around each plate. Garnish each plate with chopped chives or a parsley sprig and a lemon wedge.
Recipe by Chef Jeremy Bringardner
“Alaska Sole is just so good simply breaded and fried and served with lemon, herbs, and butter. It's heavenly. I love the mild, meaty flavor, which is distinct and memorable. It doesn't need a lot of help. Pairing Alaska sole with browned butter and simple roasted vegetables is a surefire way to elevate its game for an impressive, yet easy-to-execute entree.” - Chef Bringardner
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