Potato-Crusted Flounder Stuffed with Fire-Roasted Red Peppers and Chorizo Topped with Roasted Tomato Sauce

Total Time:
2 hr 5 min
Prep:
45 min
Cook:
1 hr 20 min

Yield:
4 to 6 servings
Level:
Advanced

CATEGORIES
Ingredients
  • Tomato sauce:
  • 3 large vine-ripened tomatoes
  • 3 tablespoons olive oil
  • 3 tablespoons balsamic vinegar
  • 1 teaspoon butter
  • Salt and pepper
  • Stuffing:
  • 1 teaspoon olive oil
  • 1 pound chorizo, diced small
  • 1 large yellow onion, diced small
  • 2 cloves garlic, chopped
  • 1 tablespoon fresh oregano leaves, stemmed and chopped
  • 1 bay leaf
  • 3 ripe red bell peppers, charred over an open flame, chilled, peeled and diced
  • 2 tablespoons sherry
  • 1 1/2 to 2 cups bread crumbs
  • Salt and pepper
  • Potato Crust:
  • 2 large russet potatoes
  • Salt and pepper
  • 3 tablespoons cornstarch
  • Flounder:
  • 2 fresh flounder fillets per person, about 4 to 5 ounces per person
  • Salt and pepper
  • 2 tablespoons butter
Directions

To make the tomato sauce: Preheat oven to 475 degrees F.

Cut the tomatoes into wedges and put in a small bowl. Add the oil and balsamic vinegar, and then season with the salt and pepper.

Place the tomatoes on a rack, and then place the rack on a sheet pan. Roast for 30 to 45 minutes until the edges brown well and the tomatoes become very soft.

Put the tomatoes and all juices in a sieve and drain over a small pot. This should remove the skin and seeds and leave you with a thin tomato sauce. Bring the sauce to a simmer and reduce until the sauce is a medium thickness, about 5 minutes. Stir in the butter. Add the salt and pepper, to taste, and keep warm.

To make the stuffing: In a large saute pan, add the olive oil, then chorizo, and let it cook for about 2 minutes. Add the onion and garlic, and saute on medium heat until the onions are soft, about 2 or 3 minutes. Add the oregano and bay leaf and cook another 2 minutes, until you can smell the herbs cooking. Add the diced bell peppers and sherry and let simmer 1 minute. Turn off heat. Fold in the bread crumbs until all liquid has been absorbed. Season with salt and pepper, to taste, and set aside.

To make the potato crust: Using an Asian turning mandoline or a vegetable peeler, peel long thin strings of potato. Put the potato strings in a small bowl. Season with salt and pepper and add the cornstarch. Mix with a spoon until well blended and set aside.

To stuff and crust the fish: Preheat oven to 375 degrees F.

Lay out the fillets flat on a work surface and season with salt and pepper. Place a golf-ball sized piece of stuffing in the center of 1 fillet. Lay another fillet over the stuffing and press softly to distribute the stuffing. Take a small handful of the stringed potato mixture and lay it over the top fillet, leaving only 1/4-inch uncovered around the edges. Press down lightly. Repeat process with remaining fillets.

Heat a large nonstick, oven-proof saute pan and melt the butter. Place the flounder in the pan, potato-side down, and fry until golden brown, about 5 minutes. Carefully flip over stuffed flounder and place pan in oven for 9 to 12 minutes, or until fish is cooked through.

Remove the fish from the oven. Ladle 2 ounces of tomato sauce onto the plate. Lay the stuffed flounder over the sauce and serve with a vegetable, such as sauteed spinach.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Flag as inappropriate

    Thank you! your flag was submitted.

    Not what you're looking for? Try:

    Ketchikan Stuffed Mushrooms

    Recipe courtesy of Robert Irvine