Here's the dish which inspired tonight's dinner:
Chef Jean Marc Berruet's
sorrel sauce from our
cooking class at the North Carolina Aquarium.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxG4AEUQObuf0B37NtX6PEGFsbYC0AP8LTPrKjtU175aoeIBlrpgsS9tkUsqsdI5McMJmSlVvOwkVkCTu5yUcbNEZ1vWMhoy1oUTu8kyxWgFATX8mGKCYofIBpbnoScPcEiAlDvGhK4mA/s400/DSCN5904.JPG)
We're having flounder with crabmeat in a nice sorrel sauce.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhrzpMR0kUAfmVX8PbyyTofSBaJSs67tFuLZxMg5cTaKS7KXMzUYSCWOFNugdDGrME00h2W5OXaStOTFc-aMjD_mFAU2TQXgGAwfpvIwa_GIxCdeOZLHrG-1vYnSJ3HWNrKXiwRAlsiEg/s400/DSCN5834.JPG)
Mr. Hawthorne picks the crabs.
Rosie does not have the patience for this.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJKWGl1MlJ5yKJCriIheXgAC8tALwzdlFoBBkONavfcWx3fsyLxMFlJ2umNTC4_ofXx0jXQsy-jdbgZPTVj1GDHxqhay9Rt77huXxqVh-Niklz34wqS3UN1d0_lHQolE9s1on8-pQ_p8o/s400/DSCN5837.JPG)
Flounder filet from Billy's Seafood.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6I6MUE3X7P6kvr1KcfSiKdAfoZ0TNjNyxjgAtCWj6Wl6sQtmYDUmh4RaVbDbwGPzRia4RXtwXpRewt7jtAtNlNRVGsAVN7nUL07L25VdCeCxEGgb2LsNbJbRzEHyBYEVCFEKPwGKw7T4/s400/DSCN5843.JPG)
Fresh sorrel leaves.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHeRkUlspKL7W6D8TxEMsnrEnOSh6td1FrHcICsQtgf4GwX36XF_z0z91JYn4EVLyqND2wVmDRDr3S_qrzlRmDroNZeJy8SwnQI5Ca9X-arJWEcTPA6CNjEIBiOfISQ6kLFCqNkTwwF-4/s400/DSCN5848.JPG)
Chef Berruet made a sorrel paste for his sauce.
Cover with water and simmer for a bit.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_r0F-crqkHc6j-aZ_xExmcJMqXf2RJQGGxYK9abFKGpRvsV9oZX-GFGgNmG1aWFcPg18bgaKzdm0xyP38f5uHU5orPRYftyZT1A8mRMxaJGWcvfI4ROP0UTDAY7e8z0ex3HMqBR3IeAU/s400/DSCN5857.JPG)
I tasted this and it was basically tasteless.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjruI3QDTxmVD9Yq9riwkA2RTZaDobGkGhSOsZHPnDdVgSZ_KB9vuSookO981e_Vc8GZxock1CXD0HjdDcLxkz49iQgoKlSP_PiTF3MJaSqaN6C4zSXwUzMl5xUE8kPQ6gl6mMF9TX3Ho0/s400/DSCN5858.JPG)
Plus I didn't like the looks.
I'm using fresh sorrel.
I like the bright, fresh, tart, citrusy flavor.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyuD3UsC-8RWno84N83HP03TwCfSnRjFxG6WB0p2Hs88gZH4y_86eHx1JkC-zzJVhZJDvII8FHDPaF5DSATrhp683eENnAofJbmFP_3lPkBmLgZ-bP-gFdHjK3K0wTAxFgYfn7p5aTEz0/s400/DSCN5850.JPG)
For the sauce,
I'll be using a couple of scallions ...
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimtLGq_2OkvooncVqcKVr7Gj_-2QNeDYIwRFBfzIsCUz5gCixWe0pIwKIZnVen0vnaP0RkEXXuT0EBNsg2a6KPS1fmyeuNC9fdelhi1tgs9ziSa5EedstMA9c-Jg9Fo0klk3BaZMuN7tU/s400/DSCN5855.JPG)
... diced.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVq7tE6rUIwRvaCHlya0KeeUbGtVmBCh4hjDH2HqPbLaUPUP8IdsEKJiKpwl1ej4aRkkKBc2ZqyK4X8eIYKBLnMqUww9BFNvFhanfEElA5uK3PxYChKevw2GH1MF6YADLzkpyOTEusgyI/s400/DSCN5859.JPG)
Diced scallions, sorrel paste, fresh sorrel.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjR25eWlT8mrmRHxuY0IZkSQGugeJiOTb5YEDCqMyovzm4cq6VEUblHlUTZVtxC2WHwbkHdvIzOs7njqFM-bBaG-F_gwZmwz8ZBroGSB_fCjnPr-RZ5gBfD_iUIiQstZbS9wsAVMt8lx0/s400/DSCN5862.JPG)
I decided to go with a bit of minced garlic too.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0JlIs_AXgerYYdt0bpWn_-2lqRbK7MQEHh7SV1t9Ua4KvO8Hjaqn-1CKlyUNp8dHnGQttjCOlPZKm9ArELaWSvTEaaVqnKhD_o7hoDQ9SJmtBCMnnwjwaC2o18Fp_9cI0q417m_Zs2m4/s400/DSCN5866.JPG)
I ever-so-slightly browned my butter
for a richer, nuttier flavor,
then added in the scallions and garlic.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNgB9wXDz28-XCAmXbNAQIg6QxkgfXMerRTCB_W1iC3vMHjzGR9kHpLc2VGJbvDaoatrdXPPTDB5HLZF_j02k-hpvM3jt_cxoUXAdaRGK3lfzhGjQU6WNjbU_QPaYJtcaS3JRWS3fBn5k/s400/DSCN5868.JPG)
Saute for about a minute.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSv9W5CFUY4Q0nFXaU_jq4eKoqjJIopiLdNG7h6ib9GGcs5mJow8AVsDhH_L7zPL0t4IjH26Qu9kFIZF2Hlsh1YtsOqcpaoZgidJh_HaFjt-OHNfmF8zJKfuUB1jFri1hmWW0OIeRIHWY/s400/DSCN5870.JPG)
I added a splash of vermouth - flame off.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSX-wYgVk1CBFSB7a77adPLOD4WaRWt8BDr6IWMAfrZhLV_JM7Sc5aXfgZSAJfxnToYlbc_0UovTNZcFhLvHGLIFjMsdHJmAcT_9vomfHQPM7eSQ9kWDxCxFKDeI0_R3zf_y5FOFRLdlU/s400/DSCN5871.JPG)
Put the pan back on the flame and tilt
so it ignites.
Let it burn off.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_G0YCZpaa2XNAkJro_8wZzuBdKvl7zgk_IJtG_EuvxYq2M9k4wd949HK5T505ymqpJqGcz5GI4GeseOwBEV2gdTBSZSjlzm7B7PxgwudCD7CJUztA6YLeyX3ZAeJR4JGYWoE3izvG6wo/s400/DSCN5873.JPG)
Add a little cream and let it reduce a bit.
Season with salt and pepper to taste.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEa5oetiNezm__5CkAj4qunMPrpE5UVRPgZZuTXQ01kacqadog1udcU6ICyz0Z4ucRTc0rundOwVtGVpYcrsrRl8nNh2dQljBHueB5o9vZmJtglLyWynzLBGqG0AG0z_v-ost2svD9INA/s400/DSCN5875.JPG)
Mr. Hawthorne is preparing the flounder.
Simply flour the skin side.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4e2bjabQOL5Wj1djAinnRQXfkRgbZh_p3eeKbxyPRuJ4dnaRVaJJ0muMJWLmTCs6zIpb0F9nZ7OZ3uLKSHUWeffM90XYiiBrFX-LjAciKYxLBLK5IoPzVk57sd8mWaNIIBXosAsy0BAE/s400/DSCN5881.JPG)
Heat a thin layer of oil in a heavy cast iron pan
over high heat.
Place the flounder skin-side down.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYTGePnQUVjEnonLJLyEiwXk64PHuqGaCQwuEeATiIGcD8pmw36qxcLBQ_-gL899Zguq87Bzz9xzWUMeVdzVIUgTS3o6rrLyMxEnN0D_NAoWP6lOnavW7GHOnHrZIfMFrxRzPPr6eDc28/s400/DSCN5883.JPG)
Mr. Hawthorne salted and peppered the filet.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdXdsUpm-A7xLPG-jpHWvXeRG9D75PNw44MOiFhVXxuR-9LOtH14OYpdyqnXAuktN8rdlWZetGbXuaQlP76ehbDva7SLeDBDY5Z9ghNj6uKVFbV05KH6vBa6L1vDr1Cz_FLdQWDdjClYY/s400/DSCN5885.JPG)
He cooked this over high heat for about 3 minutes.
Flounder skin is not oily and inedible like some fish skins
and Mr. Hawthorne wanted the skin extra crispy.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsGxgVdOJmzi0q9tZLgiKTlkI6hPRUSgdSDVZwpeXayB_Tiwb2hmUKFLlQl-bmGYE6_Ln-C16KAKOs6nqB_6T2yH9Gun7A4F7ix_ZHQejiyOdHOBQ62H-m8HNLXjqyGhtzLidZ0vvteiQ/s400/DSCN5887.JPG)
He added sliced onions, then ...
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqGtFE-9yNB7RPrNmkUinBMXftkL7woDXzP-_tDoydXTkX8qsHwcIavUrcWv5VBUZ8fg_RlEQXWTy5ofrH5GnqW3OygnF0eDcajVZVlMkAVqQl5yCc9oRHISywKZUjBVbKlXmyKk0lGUM/s400/DSCN5889.JPG)
... popped it into 350 degree oven until it flakes easily -
about 7 minutes.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgolmkfBXOSHgcUfReGXvhhGS2qXU907DwAYXoLaEBW0vBCyrcwWVToMMNYfWyEzqww0Bku38vak2ZxFDXKoQrYn1VMsLOa4oVdt8eaUQISV57t53-RCzuQCR2Q4KY3I596zb0DiqZPec/s400/DSCN5877.JPG)
While the flounder was baking,
I added the crabmeat to my sauce.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbRKiJdEabnvtVpNU8YsqvwbUhBJm1Xr-d9uX_pgECD0wAcEJwaaUu7CqQ8q05Aaua1gwa-4YmS0F6MmVWTQ6UiuKdY_VRpCvt5ecqxN6q8yfPopnWqGj7U8YIjkzAGlhG-k7oPHRxgkE/s400/DSCN5878.JPG)
Be careful not to break up the meat.
You want big crab chunks.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjktUyl2pAxLtp5OwAZNOSav702JvN73L4_Q5vXWACocEQaY6wuBwtU_thmCb37Jtt6lfEAKXp8L6gkse73ik0yyUrzd3Ijyucue-U4GsBCQ5pwxO-JuaNkq4rJFNXj4JynG0g_tOhNZsU/s400/DSCN5892.JPG)
Sorrel paste goes in.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz3G_wP2ZtBhxrnOKiF5wKtW7PyPHIlgtkvOCdyMKYfHNQUE64L6ZKQumiD6UanQ-GT4plh-4Kd-7-TW28nO0p180pBB9Xa_o-E2yjRGk30kjp0NXGwEPqQib5iqf9_cpIkuKM_eK27iY/s400/DSCN5893.JPG)
And the fresh sorrel.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrc2GSZ4Vz4nJWMQrkJ6lA56YpL3f-tcUx6cX5Q86QRvOWSnC4wVE3btT2lKpcGrd4_SdWe5HXFgCv8RzCXYon7CiKFp1gmN1xraNdTx9jjjjWhUZBqh9AhutWK2uf2NabEx2eqIwC7C8/s400/DSCN5897.JPG)
Flounder is ready.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpXGnQt2qiDtJR3y-_N6YNIKEismn75YA5u9QP9tqq5YVx1IqQQLXNQQ1vsE5dZnk19PnM3l7vm2-GyWsg7irTHeyRctVFlTws9E3a9HI6kux6gZ2AMFsE4n62PlkUCmQc8UccFzJ-ij8/s400/DSCN5890.JPG)
Needs some lemon slices for the pretty.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmo4VrHqX-NoA9aBI-FOZusD4MYE6YNu3ov4EM8deQisYG8bS1qrLv5Iw9549mGfIU7IbBWB4v6cl3Ci6R45xgcHxcdvQAdlDjxrwvJ-7brY2ejezaQtvVjBhXIpJ8N3s59pcnkzUpNQE/s400/DSCN5903.JPG)
Top with crabmeat cream sorrel sauce.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia_C-C-0WzAu9YL_42Oi8hZuoQozMuRfWPaE7zkNxYEyGmTJ4FzrMtdXyRdydWo0CJPF9jGf1DoRp1ZpqAFsfw9VPO7ltoWhX9rtthxuTlPvVapBcInTwkkpo-D0_y_Vg_Y9WjURI7LW8/s400/DSCN5905.JPG)
The delicate flounder is perfectly paired
with the rich crabmeat and nicely accented
by the sorrel cream sauce.
Bon appetit!
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