Owner/Chef Jason Huguet, Steamboat Warehouse

Flounder Diane

Flounder Diane

• 2 Flounder filets
• 1 qt. heavy whipping cream
• 4 eggs
• 1 C buttermilk
• ˝ C whole milk
• 4 C all purpose flour
• All purpose seasoning to taste
• ˝ C clarified butter
• ˝ C palmetto mix (see recipe)
• 1 T lemon juice
• 1 T Worcestershire sauce
• ˝ lb clean backfin crabmeat

Method: First, beat the eggs with a wire whisk. Add the buttermilk, whole & season to taste, then mix well. Season the flounder filets with your favorite seasoning, pass them through the egg & milk batter, and then the flour. Making sure that both filets are well coated on each side. Heat the clarified butter in a large skillet, then place the filets into the pan. Continue to cook on a medium to high flame, about 2 minutes on each side. While the filets are cooking, mix the worcestershire sauce & lemon juice together. When the filets are done, before removing them from the pan, add the lemon juice mixture. Remove the filets & place them on a paper towel to drain of all excess butter.
In a separate sauce pan, heat the heavy whipping cream over medium heat & reduce to sauce consistency. About 20 minutes or so. When the cream is reduced, add the palmetto mix & mix well until all is incorporated. Finally, add the crabmeat while stirring to make sure all is well dispersed.
To plate, take any serving platter of your choice, place the flounder filets on it, and top it with the crabmeat cream sauce. Garnish with finely chopped parsley or sliced green onions. This dish can be served with any of your favorite starches or vegetables.
Serves Approximately 2

Palmetto Mix

• 4 C diced onion (1/4 inch)
• 4 C diced bell pepper (1/4 inch)
• 3 red bell peppers (finely chopped)
• 3 yellow bell peppers (finely chopped)
• 1 (5 oz) piece of smoked tasso (minced)
• 3 C Extra virgin olive oil
• 3 C Italian seasoning

Method: Heat the oil in a small magnalite pot. Add the vegetables, tasso and seasoning, then mix well. Allow the contents to “smother” down on a low flame, stirring occasionally, until wilted. Approximately 25-30 minutes. When completed, allow the mixture to drain in a colander to rid of excess oil.
Enjoy!