On this week’s Sportsman’s Table we are at beautiful Murrells Inlet, South Carolina and Wicked Tuna restaurant. Our guest chef today is chef instructor Tom Mullally with Grand Strand Catering, based in Myrtle Beach. For today’s dish we’re going local all the way, with fresh, local flounder and collards.
Seared Flounder over Red Peas & Collards with Rice Cake, Carrots, and Basil Sauce
2- 6 oz. Portions of flounder Fillets. Season with Salt & Pepper. Sear in Oil on Medium – High Heat until Golden Brown on Both Sides. Finish Cooking in a 400 Degree Oven for Five Minutes if Needed.
*Red Peas* (Or favorite Bean or Lentil)
- ½ Cup Raw Peas
- ½ Cup Small diced Peeled Carrots
- ¼ Cup Small Diced Onions
- !/4 Small Diced Celery
- 3-4 Cups of Chicken or Vegetable Stock
*Sweat the Vegetables in 75% Oil and 25% Whole Butter over Medium Heat for 2-3 Minutes. Add Chicken Stock and Simmer for 45-60 Minutes until Peas are Soft. Once Cooked, Strain Extra Stock if Needed, Season to Taste with Salt & Pepper, and 1-2 Ounces of Whole Butter.
- 1 Cup of Cooked White Rice
- ¼ Cup Diced Roasted Red Bell Pepper
- 3 tbsp Finely Diced Scallions
- 1-2 oz Grated Parmesan
- 1 Whole Egg
- 3-4 tbsp AP Flour or Breadcrumbs, to Bind Rice Cake Together
*Combine All Above Ingredients and Season to Taste with Salt and Pepper. Form Rice into A Cake about One Inch High and 2 Inches Wide.
*Sear Rice Cake over Medium-High Heat in Oil or Melted Butter Until Golden Brown on Each Side.
*Collard Greens or Kale*
Cook 3-4 Cups worth to your Liking with Bacon, Onions, and Chicken Stock Until Wilted and Not Al Dente, About 45-60 Minutes Cooking Time.
- 2 Cups of Fresh Basil Leaves
- ½ Cup Olive Oil
- 1-2 Garlic Cloves
- Salt and Pepper to Taste
*Puree All Ingredients Together & Place in a Small Squire Bottle.
*Place Rice Cake on Plate, Then Add 1 Spoonful of Collards and One Spoonful of Peas To the Plate. Place Seared Fish over the Peas & Greens. Garnish with Your Favorite Vegetables and Squirt Basil Sauce around Flounder.
Bon appetite, Enjoy!