MUSHROOM CRUSTED FILET OF FLOUNDER
YIELD: 4 Portions
• 12 ounces (about 4 cups) fresh white mushrooms, divided
• 3 tablespoons olive oil, divided
• 1/4 cup diced shallots
• 1 teaspoon minced garlic
• 1 cup fresh bread crumbs
• 1 tablespoon chopped chives
• 1 teaspoon salt, divided
• 1/4 teaspoon ground black pepper, divided
• 4 (6 ounces each) fresh flounder filets
Preheat oven to 375 degrees F.
Oil a small shallow baking pan; set aside.
Slice 4 ounces of mushrooms (makes about 1-1/4 cups); set aside.
In the bowl of a food processor fitted with a metal wing blade place remaining 8 ounces of mushrooms (about 2-1/2 cups); process until a coarse puree is formed; set aside.
In a medium skillet over medium heat, heat 1 tablespoon of the olive oil until hot. Add reserved mushroom puree; cook, stirring constantly, until puree is nearly dry, about 5 minutes. Reduce heat to low; add shallots and garlic; cook, stirring constantly, until mixture is dry and shallots are tender, about 5 minutes. Transfer to a medium bowl; refrigerate to cool to room temperature.
Wipe out skillet; over medium-high heat, heat 1 tablespoon of the olive oil until hot. Add reserved sliced mushrooms; cook, stirring occasionally, until mushrooms are golden, about 5 minutes; set aside.
To cooled mushroom puree stir in bread crumbs, chives, 3/4 teaspoon of the salt, 1/8 teaspoon of the black pepper and remaining 1 tablespoon olive oil; set aside.
Season flounder filets with remaining 1/4 teaspoon salt and 1/8 teaspoon black pepper. Place darker side of filet down on prepared pan; press bread crumb mixture over filets; dividing evenly.
Arrange sliced mushrooms over bread crumbs pressing lightly.
Bake until fish flakes with a fork, about 6 minutes.
The Mushroom Council (www.mushroomcouncil.com)
Note: Chef/Owner Philippe Chin Chanterelles, Philadelphia