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Seared Flounder, Kale & Cucumber Salad, Watermelon Vinaigrette & Fresh Summer Vegetables
Restaurant: Cafe on the Square
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 Aris' Pairing For This Dish: 2005 Holly's Garden - Pinot Gris |
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Ingredients
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2 flounder fillets
black pepper for seasoning
salt for seasoning
powdered onion for seasoning
1/4 tablespoon olive oil
Warm Kale and Cucumber Salad
fresh kale 2 bundle
1 large cucumber, sliced
1/4 cup shallot puree (2 shallots)
1/4 cup white wine
4 tablespoons butter
salt and pepper to taste
Watermelon Vinaigrette
1/2 seedless watermelon
3/4 cup red wine vinegar
1/4 cup champagne
1/2 cup granular sugar
1 tablespoon fresh cilantro
1 cup olive oil
1/4 cup red onion, pureed (1/2 red onion)
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Preparation
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Warm Kale and Cucumber Salad
Loosely chop the kale. Heat saute pan. Add shallot puree, white wine, butter and salt and pepper to pan. Add kale and cook until wilted. Add sliced cucumber. Remove from heat.
Watermelon Vinaigrette
Cut watermelon in half. Then quarter and cut into chunks. Process in food processor. Strain with cheese cloth to get juice. Puree red onion in food processor. Add to watermelon juice. Add wine vinegar, champagne, sugar, cilantro and olive oil. Whisk.
Flounder
Season flounder with black pepper, salt, powdered onion and olive oil. Let rest for 10-15 minutes.
Sear in sauté pan with olive oil. Lightly brown both side of the fish. |
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