Recipe courtesy of Noah's Restaurant

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

  • Level: Advanced
  • Total: 2 hr 5 min
  • Prep: 45 min
  • Cook: 1 hr 20 min
  • Yield: 4 to 6 servings
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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

Serving suggestion: sauteed spinach

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.

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