Chef/Owner Jason Huguet of Steamboat Warehouse Restaurant

Pan Fried Sole Filet w/Shrimp & Blue Crab Cream Sauce

Pan Fried Sole Filet w/Shrimp & Blue Crab Cream Sauce

• 2 Sole Filets
• ½ C melted butter or veg. oil
• 4 C seasoned all purpose flour
• 4 eggs
• 1 qt buttermilk
• 1.5 C whole milk
• 2 oz All purpose seasoning
• All purpose seasoning to taste

Sauce:

• ¼ Extra Virgin Olive Oil
• ½ C celery (finely diced)
• ½ C yellow onions (finely diced)
• ½ C green onions (finely diced)
• 2 T minced garlic
• Approx. 6 springs of fresh thyme
• Salt & white pepper to taste
• ½ C dry white wine
• 1 qt Heavy whipping cream
• ½ C med. Size shrimp (cooked)
• ½ C fresh lump crabmeat

Method:
To begin, beat the eggs in a mixing bowl, add the buttermilk & whole milk, then the 2 oz. of all purpose seasoning and mix thoroughly. Season the flounder filets on each side to taste with all purpose seasoning, coat each filet in the milk batter, then dredge in the flour until both are well coated. In a large skillet, heat the butter or oil and add the coated filets and cook about 2 minutes in each side or until golden brown. When the filets are cooked, remove them from the pan and place them on paper towels to drain all the excess butter or oil.
For the sauce, heat the olive oil in a large skillet, add the celery, onion, green onion & garlic. Allow the vegetables to sauté for about 3 or 4 minutes or until wilted. Next, remove the leaves from 4 of the springs of Thyme and add them to the pan, add the salt & white pepper to taste, then deglaze with the white wine. Let the white wine reduce to 1/3 and then add the heavy whipping cream. Allow the heavy cream to reduce to desired thickness, taste for seasoning and adjust if necessary, remove from heat and finally, add the seafood and mix well. Make sure you pick through the crabmeat before adding it to the pan to make sure there are no shells present.