Seared Fluke with Avocado

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Seared Fluke with Avocado
Recipe is designed for foodservice use and is not intended for consumer scaling of less than 12 servings.
Category: Appetizer

Re-Calculate: Ingredients

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Seared Fluke
  • 6 6 6oz. OUNCE_USVolumebasil oil
  • Prepared Brown Rice (recipe follows)
  • 3 3 3large ripe Fresh Hass Avocados, peeled, seeded, sliced thin end to end
  • 12 12 12each Fluke portions, 2-3 oz. each, center loin skin on fillet
  • Red wine reduction (recipe follows)
  • Balsamic reduction (recipe follows)
  • 3 3 3oz. OUNCE_USVolumemixed micro herbs
  • Ginger Vinaigrette (recipe follows)
Prepared Brown Rice
  • 1 1 1cup CUP_USVolumebrown rice
  • 2 2 2cups CUP_USVolumevegetable stock
  • Salt, as needed
Red wine reduction
  • 12 12 12oz. OUNCE_USVolumered wine
Balsamic vinegar reduction
  • 12 12 12oz. OUNCE_USVolumebalsamic vinegar
Ginger Vinaigrette
  • 1 1 1each green onion
  • 2 2 2each fresh garlic clove
  • 2 2 2Tbsp. TABLESPOON_USVolumesesame oil
  • 1 1 1Tbsp. TABLESPOON_USVolumefresh lime juice
  • 1 1/2 1.5 1.5Tbsp. TABLESPOON_USVolumerice vinegar
  • 1 1 1Tbsp. TABLESPOON_USVolumeginger, peeled, chopped
  • 1 1 1Tbsp. TABLESPOON_USVolumehoney
  • 1/4 .25 .25cup CUP_USVolumeolive oil
Brown rice preparation
  1. Combine all ingredients in a sauce pan; bring to a boil, stir, cover with a tight lid then simmer until done, about 45 minutes.
  2. Spread on a half sheet pan to cool. Reserve.
Red wine reduction preparation
  1. Simmer red wine over low heat until reduced by half. Reserve.
Balsamic reduction preparation
  1. Simmer Balsamic vinegar over low heat until reduced by half. Reserve.
Ginger Vinaigrette Preparation
  1. Mince all vegetables, then mix with lime, rice vinegar and honey. Whisk in olive oil. Refrigerate for 45 minutes, then strain through a fine mesh and discard vegetables. Whisk to emulsify. Refrigerate until needed.
Per order
  1. 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.
  2. Brush a broad stroke of 1 Tbsp. basil oil diagonally across the plate.
  3. Across the basil oil with a rectangle mold add 1/4 cup brown rice.
  4. On the rice, place a thinly sliced fan of one quarter of an avocado.
  5. Over the avocado lay the fluke.
  6. Add alternating dots of 5 each red wine and 5 each balsamic reductions, 1/2 Tbsp. total of each.
  7. Dress 1/4 oz. micro herbs with 1/4 oz. ginger vinaigrette and use as garnish.
* A large avocado weights about 8 oz. as purchased

Supplied by: Chef Peter Rudolph, formerly of Campton Place

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