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 Crab Flounder 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 Garnishes micro greens 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. Fresh Pasta 3c flour 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

Posted 26th June 2014 by Chef Danie