NEW YORK (WLNY) — Franck Deletrain, Executive Chef of Brasserie 8 ½, joined us to prepare a filet of fluke with lobster mousseline, yellow chives and wilted kale.
Find the recipe below:
For the Lobster Mousseline:
1 Lobster 1.1/4 Poached for 10 minutes then shelled and thinly sliced
2 Large Sea Scallops, chilled
1 Egg Whites
1/4 cup Heavy Cream (very cold)
1 Medium shallot, chopped
1 Small jalapeno seeded and cut
1 Small garlic clove, chopped
1 Tbs of Butter
2 Tbs of chopped Tarragon
1/4 Cup White wine
2 tbs. Cut chives
salt and pepper to taste
Method for filling:
· In a small frying pan, place the butter over low flame
· Add shallots, garlic and jalapeno
· Sweat for 3 minutes
· Deglaze with white wine and reduce until liquid is totally evaporated
· Set mixture aside
· Place scallops and shallot mixture in a food processor and puree
· Add egg whites and puree for 30 seconds
· Add cream, salt and pepper and process until smooth
· Remove into a bowl and refrigerate for 10 minutes to set
· Place The Lobster in a mixing bowl over ice
· Add scallop mousse
· Adjust seasoning and fold
· Fold in Tarragon into the mixture until fully combined
· Set aside in the refrigerator until needed.
For the Fluke;
· 4 6 oz filet of LI Fluke skin removed and halved
· Salt and white pepper to taste
· ½ Cup of Yellow Chives (minced)
· ½ Cup of Dry White Wine
· 1 tsp of Curry Powder
· 3 Tbs of unsalted Butter
· 1 lemon for Zesting
· 3 cups of blanched Kale
· 1 Tbs of rehydrated Golden Raisins
· Place 4 piece of the fluke on a work surface, season lightly with salt and pepper
· Spread evenly the lobster Mousseline (about ¼ inch thick) on each filet
· Place the remaining filet of fluke on top of the Mousseline to form a sandwich.
· In a shallow pan on low to medium heat, melt one tbs of butter
· Place the fish “sandwich” in the pan leaving enough space in between them to allow even cooking.
· Add the white wine and cover with a lid.
· Lower the flame to low and simmer the fish for 8-10 minutes basting the fish in two separate occasions.
· Meanwhile sauté the kale on medium heat with ½ tbs of the butter, season with salt and pepper and add the golden raisins. Set Aside
· Remove the fish from the pan and set aside, keep warm
· Raise the flame to medium heat, add the chives and reduce the sauce by half. Wisk in the remaining butter
· Divide the Kale equally on 4 plates
· Place the fish on top of the kale.
· Spoon sauce over the fish
· Finish by grating a touch of lemon zest over the fish