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.
We're having flounder with crabmeat in a nice sorrel sauce.
Mr. Hawthorne picks the crabs.
Rosie does not have the patience for this.
Flounder filet from Billy's Seafood.
Fresh sorrel leaves.
Chef Berruet made a sorrel paste for his sauce.
Cover with water and simmer for a bit.
I tasted this and it was basically tasteless.
Plus I didn't like the looks.
I'm using fresh sorrel.
I like the bright, fresh, tart, citrusy flavor.
For the sauce,
I'll be using a couple of scallions ...
... diced.
Diced scallions, sorrel paste, fresh sorrel.
I decided to go with a bit of minced garlic too.
I ever-so-slightly browned my butter
for a richer, nuttier flavor,
then added in the scallions and garlic.
Saute for about a minute.
I added a splash of vermouth - flame off.
Put the pan back on the flame and tilt
so it ignites.
Let it burn off.
Add a little cream and let it reduce a bit.
Season with salt and pepper to taste.
Mr. Hawthorne is preparing the flounder.
Simply flour the skin side.
Heat a thin layer of oil in a heavy cast iron pan
over high heat.
Place the flounder skin-side down.
Mr. Hawthorne salted and peppered the filet.
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.
He added sliced onions, then ...
... popped it into 350 degree oven until it flakes easily -
about 7 minutes.
While the flounder was baking,
I added the crabmeat to my sauce.
Be careful not to break up the meat.
You want big crab chunks.
Sorrel paste goes in.
And the fresh sorrel.
Flounder is ready.
Needs some lemon slices for the pretty.
Top with crabmeat cream sorrel sauce.
The delicate flounder is perfectly paired
with the rich crabmeat and nicely accented
by the sorrel cream sauce.
Bon appetit!
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