Poached Summer Flounder, Asparagus, Plum Tomato And Mustard Recipe
Servings: 4
Ingredients
- 4 x fluke or possibly other flounder filets cut in half
- 1 bn asparagus
- 6 x plum tomatoes seeded, and
- Â Â cut into small dice
- 1/4 c. sherry vinegar
- 1/4 c. tarragon vinegar
- 1/4 c. mustard seeds
- 1/4 c. sugar
- 1 bn fresh tarragon
- 1 tsp extra virgin olive oil
- 1 c. fish stock
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
Directions
- Season filets with salt and pepper and roll into turbans. Bake in oven at 350 degrees with fish stock and fresh tarragon for approximately 10 to 15 min.
- Bring vinegars and sugar to a boil and reduce down to a syrup. Let cold slightly and add in tomatoes, mustard seed, and extra virgin olive oil to create the chutney.
- Arrange the turbans on a hot plate and spoon the chutney over the fish. Garnish with asparagus and fresh tarragon.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 202g | |
| Recipe makes 4 servings | |
| Calories 183 | |
| Calories from Fat 48 | 26% |
| Total Fat 5.66g | 7% |
| Saturated Fat 0.64g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 14mg | 5% |
| Sodium 226mg | 9% |
| Potassium 581mg | 17% |
| Total Carbs 22.46g | 6% |
| Dietary Fiber 3.0g | 10% |
| Sugars 14.58g | 10% |
| Protein 11.68g | 19% |
