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.

More: NYC’s 11 Best Seafood Sandwiches

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

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