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| Flounder Romanesque |
| Yields: Individual Portion |
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| Ingredients |
1 oz canola oil
1/4 oz kosher salt & fresh ground pepper
8 oz portion fresh flounder filet
1 oz flour
1 egg
1 portion romanesque topping (see following)
1 T romano cheese
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| Method: Romanesque Topping |
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Place oil and garlic in hot sauté pan.
When garlic is tan, add prosciutto.
Shake and stir until brown then add tomato.
When hot, top plated fish.
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| Method: flounder |
| Place oil in hot pan.
Season filet with kosher salt & fresh ground pepper, coat with flour, then dredge in egg.
Place fish in hot oil until browned.
Flip fish over and brown remaining side.
Arrange fish on platter. Add topping and cheese.
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| Serving Suggestions |
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Serve with steamed fresh vegetables and penne pasta tossed in a marinara sauce. |
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