Horn Island Flounder Capresse over Fresh Fettuccine Pasta in a Sun - Dried Tomato Cream Sauce
Horn Island Flounder Caprese over Chef Danie’s fresh
fettuccine pasta tossed with a creamy sun-dried tomato sauce and topped with Mississippi’s Best Jumbo Lump Blue CrabFlounder
2 tablespoons olive oil
2 tablespoons butter
2 cloves garlic, finely chopped
4 fresh Gulf flounder filets
salt and freshly ground pepper to taste
Chef Danie's House Seasoning (Capone's online store)
1/2 cup white wine
1 large tomato, preferably Creole, cut into 8 thin slices
1 bunch fresh basil leaves
2 balls fresh mozzarella cheese, each sliced into 4 even pieces
Parmesan cheese curls
Add olive oil and butter to a large nonstick pan set over medium heat. Add garlic and sauté for 2 minutes. Season the top sides of the flounder filets with salt, pepper, and Danie's house seasoning. add to pan, seasoned side down, and cook for 3 minutes. Season bottom sides of filets as above and flip over in pan. Add wine. Cook for an additional 3 minutes, or until fish flakes.
Heat a low broiler. Divide tomato slices and cheese slices atop the flounder filets. Place pan under broiler long enough for the cheese to melt over the fish.
5-6 duck eggs
1/8 c extra virgin olive oil
Mix ingredients together to form a ball. Roll out with pasta machine and cook in boiling water for two minutes.
Sundried Tomato Cream Sauce
2 T butter
2 cloves garlic
2 c heavy whipping cream
¼ c Chef Danie’s Sun Dried Tomato Pesto
3 T Parmesan cheese
Melt butter in pan and sauté garlic in butter for one minute.
Add sun-dried tomato pesto and cream. Allow cream to simmer and slightly thicken. Add parmesan cheese and toss with fresh pasta.
Garnish with micro greens