Try this elegant seared fluke recipe featuring red wine and balsamic reductions, prepared on a bed of brown rice and micro herbs with a ginger vinaigrette.
Recipe is courtesy of Chef Peter Rudolph of Campton Place.
Recipe is designed for foodservice use and is not intended for consumer scaling of less than 12 servings.
Seared Fluke
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6 6 6oz. OUNCE_USVolumebasil oil
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Prepared Brown Rice (recipe follows)
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3 3 3ripe, Fresh Hass Avocados, peeled, seeded, sliced thin end to end
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12 12 12(2 to 3 oz.) Fluke portions, center loin skin-on fillet
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Red wine reduction (recipe follows)
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Balsamic reduction (recipe follows)
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3 3 3oz. OUNCE_USVolumemixed micro herbs
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Ginger Vinaigrette (recipe follows)
Prepared Brown Rice
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1 1 1cup CUP_USVolumebrown rice
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2 2 2cups CUP_USVolumevegetable stock
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Salt, as needed
Red wine reduction
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12 12 12oz. OUNCE_USVolumered wine
Balsamic vinegar reduction
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12 12 12oz. OUNCE_USVolumebalsamic vinegar
Ginger Vinaigrette
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1 1 1each green onion
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2 2 2each fresh garlic clove
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1 1 1Tbsp. TABLESPOON_USVolumeginger, peeled, chopped
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1 1 1Tbsp. TABLESPOON_USVolumefresh lime juice
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1 1/2 1.5 1.5Tbsp. TABLESPOON_USVolumerice vinegar
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1 1 1Tbsp. TABLESPOON_USVolumehoney
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2 2 2Tbsp. TABLESPOON_USVolumesesame oil
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1/4 .25 .25cup CUP_USVolumeolive oil
Brown rice preparation
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Combine all ingredients in a sauce pan; bring to a boil, stir, cover with a tight lid then simmer until done, about 45 minutes.
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Spread on a half sheet pan to cool. Reserve.
Red wine reduction preparation
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Simmer red wine over low heat until reduced by half. Reserve.
Balsamic reduction preparation
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Simmer Balsamic vinegar over low heat until reduced by half. Reserve.
Ginger Vinaigrette Preparation
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Mince all vegetables, then mix with lime, rice vinegar and honey. Whisk in oils. Refrigerate for 45 minutes, then strain through a fine mesh and discard vegetables. Whisk to emulsify. Refrigerate until needed.
Per order
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Sear the fluke on the skinless side till is has very good color, but is not more than 25% cooked. With the seared side down slice on a bias, turn over and shingle out.
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Brush a broad stroke of 1 Tbsp. basil oil diagonally across the plate.
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Across the basil oil with a rectangle mold add 1/4 cup brown rice.
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On the rice, place a thinly sliced fan of one quarter of an avocado.
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Over the avocado lay the fluke.
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Add alternating dots of 5 each red wine and 5 each balsamic reductions, 1/2 Tbsp. total of each.
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Dress 1/4 oz. micro herbs with 1/4 oz. ginger vinaigrette and use as garnish.
* Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
Supplied by: Chef Peter Rudolph, formerly of Campton Place
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