Seared Fresh Local Flounder with Spinach Mousse Over Basmati Rice with Vegetables and Tomato Sauce

(2 Portions)

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Ingredients

• 2 – 5/6 oz Flounder
• 1 – 12 oz Bag of Spinach
• 1 Cup of Cooked Rice
• 1 Cup of your Favorite Cooked Vegetables
• ½ Cup Tomato Sauce
• Parmesan Cheese

Procedure:

*Spinach Mousse is Optional – Take 3-4 oz of Raw Flounder and trim excess and dice medium.  Sauté 8 ozs of Raw Spinach in Oil or Butter over Medium Heat until cooked. (wilted, about 1-2 minutes) Cool Spinach and Chop Fine.  Add Diced Flounder, trim, the cooked Spinach.  One Egg Yolk, and 1 oz of Heavy Cream to a Cuisinart and Puree.  Season to Taste.  You just made a Spinach Mousse with Flounder trim.

Lightly Season Raw Pieces of Flounder.  Place Spinach Mousse over Flounder Fillet, then place a piece of Flounder over the Spinach Mousse so the Mousse, is in between 2 pieces of Flounder.  Now Lightly Brown both sides of Flounder searing in oil over Medium-High heat.  Then Place in a 400-degree oven for 10-12 minutes.

Place the left over Spinach, cooked, in the Center of the Plate.  Now add Your cooked rice and vegetables to Garnish.   Place the cooked Flounder over the Spinach Bed.  Add Dollops of Tomato Sauce to the Dish and garnish the flounder with Parmesan and Scallions or Parsley.

Enjoy!