Poached Summer Flounder, Asparagus, Plum Tomato And Mustard

Recipe Ingredients

4		Fluke or other flounder filets - cut in half
1		Asparagus
6		Plum tomatoes - seeded, and
		Cut into small dice
1/4 cup	59ml	Sherry vinegar
1/4 cup	59ml	Tarragon vinegar
1/4 cup	27g / 1oz	Mustard seeds
1/4 cup	49g / 1.7oz	Sugar
1		Fresh tarragon
1 teaspoon	5ml	Olive oil
1 cup	237ml	Fish stock
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Season filets with salt and pepper and roll into turbans. Bake in oven at 350 degrees with fish stock and fresh tarragon for approximately 10 to 15 minutes.

Bring vinegars and sugar to a boil and reduce down to a syrup. Let cool slightly and add tomatoes, mustard seed, and olive oil to create the chutney.

Arrange the turbans on a warm plate and spoon the chutney over the fish. Garnish with asparagus and fresh tarragon.

This recipe yields 4 servings.

Source:
New York Seafood Council at http://www.nyseafood.org

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