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Seared Fluke with Avocado Recipe

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.

Re-Calculate: Ingredients

Seared Fluke
  • 6 oz. basil oil
  • Prepared Brown Rice (recipe follows)
  • 3 ripe, Fresh Hass Avocados, peeled, seeded, sliced thin end to end
  • 12 (2 to 3 oz.) Fluke portions, center loin skin-on fillet
  • Red wine reduction (recipe follows)
  • Balsamic reduction (recipe follows)
  • 3 oz. mixed micro herbs
  • Ginger Vinaigrette (recipe follows)
Prepared Brown Rice
  • 1 cup brown rice
  • 2 cups vegetable stock
  • Salt, as needed
Red wine reduction
  • 12 oz. red wine
Balsamic vinegar reduction
  • 12 oz. balsamic vinegar
Ginger Vinaigrette
  • 1 each green onion
  • 2 each fresh garlic clove
  • 1 Tbsp. ginger, peeled, chopped
  • 1 Tbsp. fresh lime juice
  • 1 1/2 Tbsp. rice vinegar
  • 1 Tbsp. honey
  • 2 Tbsp. sesame oil
  • 1/4 cup olive 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 oils. 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.

* 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
Seared Fluke with Avocado Recipe
 
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Category: Appetizer

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