Pan Roasted Fluke

We're making Pan Roasted Fluke with Chef Kevin DiLibero of Waterman Grille.

INGREDIENTS
Ingredients for the broth
1. 4 corn cobs
2. 1 small onion
3. 3 cloves of garlic
4. 15 leaves of basil
5. 2 qrts of water
Ingredients;
1. 1 filet of fluke or flounder
2. 1 tblsp of rendered pancetta
3. 1 ear of corn (roasted and taken off the cob) reserve cob for broth
4. 1 small beet (roasted and peeled small dice)
5. 2 tblsp of sweet peas
6. 2 tblsp of small diced Yukon gold potatoes
7. Salt and pepper as needed
8. Oil as needed

STEPS
Procedure for the broth
1. Place all ingredients for the broth except the basil in a small stock pot.
2. Fill with water and bring to a boil then turn down to a simmer for ½ an hour
3. Place basil in a deep vessel and strain the broth into the vessel
4. Season with salt and pepper
5. Cover and steep for 10 minutes
6. Take basil leaves out.
Procedure for the Fish
1. In a sauté pan heat oil until it lightly smokes
2. Place fish into the pan and cook for 4 minutes (these are very thin filets so they
will cook very quickly)
3. While your fish is searing heat oil in a sauté pan about (about a tbsp.)
4. Place pancetta into the pan and sauté for 1 minute
5. Add in the peas, corn, beets and potatoes sauté for 1 minute
6. Finish with the broth
7. Check for seasoning
8. Place the sauté in a bowl and pour the broth around the sauté
9. Place fish on top of the veggies