Mahi Mahi’s Oven Roasted Flounder with Rock Shrimp and Crayfish
Chef Rob Reper – Mahi Mahi’s – Virginia Beach, Virginia
8 ounces jumbo go to pieces filet
2 tablespoons entire butter
1 ounce gewurztraminer
Salt and pepper to taste
1 ounce olive oil
1/2 ounce garlic, minced
1 ounce rock shrimp
1 ounce crayfish tail meat
1 1/2 ounces leeks, julienne
5 grape tomatoes
6 ounces Chardonnay Sauce (see listed below).
6 ounces linguini.
6 fried spinach leaves.
1 lemon wedge.
Location go to pieces filet skin side down on a greased baking pan and fold completions under. Leading with 1 tablespoon of butter, gewurztraminer, and salt and pepper to taste. Location in 350 degree F oven and bake for 10 to 15 minutes or up until go to pieces is completely prepared.
In hot pan, heat oil and sauté garlic, rock shrimp, crayfish tails, leeks, and grape tomatoes for 2 minutes. Slowly include 1 tablespoon of butter into the sauce and season with salt and pepper.
Heat pasta and location in pasta bowl or on a big plate. Location the go to pieces on top of the pasta and top with sauce. Garnish with fried spinach and lemon wedge.
Servings: 4.
Chardonnay Sauce.
1 shallot, sliced.
2 ounces Chardonnay red wine.
2 ounces crab stock.
6 ounces whipping cream.
1 tablespoon entire butter.
1 1/2 quarts whipping cream.
Salt and pepper to taste.
Gradually stir in heavy cream and bring to a simmer. Simmer for 5 minutes and then gradually include butter and season with salt and pepper.
Location go to pieces filet skin side down on a greased baking pan and fold the ends under. Leading with 1 tablespoon of butter, white red wine, and salt and pepper to taste. Location in 350 degree F oven and bake for 10 to 15 minutes or up until go to pieces is completely prepared.
Slowly integrate 1 tablespoon of butter into the sauce and season with salt and pepper. Location the go to pieces on top of the pasta and top with sauce.
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