Orange Tarragon Crusted Fluke

Today on the Rhode Show we're cooking Orange Tarragon Crusted Fluke with Chef Rich Silvia of The White Horse Tavern.

Ingredients:

4-8 oz. Portions Fluke
Salt and Pepper to taste

Summer Succotash:

4 ears Corn on the Cob
1 ea Medium Red Onion
1 ea Red Bell Pepper
1 bu Parsley
1 Lemon, Zested and Juiced
1 lb Fava Beans
Salt and Pepper as needed
Unsalted Butter or Canola Oil as needed

Orange Reduction:

½ Gal Fresh Orange Juice
2 Star Anise
1 Cinnamon Stick
1 Allspice
1 Bay Leaf
2 Kaffir Lime Leaves
1 Carrot
2 Ribs Celery
½ Spanish Onions

Crumbs:

2 cups Panko Crumbs
2 Tbsp Preserved Oranges
2 Tbsp Fresh Tarragon
½ Stick Unsalted Butter
Salt and Black Pepper to taste

Steps For the Fluke:

Roll the Fluke as Shown in the video.

Meanwhile, get a medium sized sauté pan on the range at medium- high heat. Add about a quarter size oil and swirl around to coat the pan. Season the fluke lightly on both sides with salt and pepper and sear until it is golden in color. Finish cooking through in a 350 degree oven for roughly 5 minutes or as needed.

For the Succotash: (Can be made 1-2 days ahead of time)

Heat a sauté pan to a medium heat. Add a lump of butter and a small amount of canola oil. Add all of the ingredients for the succotash excluding the parsley, lemon zest, salt and pepper.

Once the mixture is warmed through, but not browned, season to taste and fold in the zest and parsley. Turn the heat off immediately and reserve warm until the fish is cooked through.

For the Orange Reduction: (Can be made 1-2 days ahead of time)

Using a medium sized sauce pan or reduction pan add all of the sauce ingredients and simmer at a medium heat until the juice is reduced by two thirds. Season to taste with salt and pepper. Use honey if you over reduced by some to cut the bitterness, if any.

For the Tarragon Crumbs: (Better prepared as needed, day of)

Melt the butter with the preserved oranges and tarragon. Remove from the heat, fold in the panko crumbs and season to taste with the salt and pepper. At the last minute of cooking the fish, top it with the crumbs and return to the oven to crust

Present in a large bowl, sauce the bowl first (enough to cover the bottom lightly), next spoon a quarter of the succotash onto the center of the sauce, then gently place the fish in the center of the succotash and serve.

The White Horse Tavern
"America's Oldest Tavern"
26 Marlborough Street Newport, RI 02840
(401) 849-3600