Mahi Mahi's Oven Roasted Flounder with Rock Shrimp and Crayfish

8 ounces jumbo flounder filet
2 tablespoons whole butter
1 ounce white wine
Salt and pepper to taste
1 ounce olive oil
1/2 ounce garlic, minced
1 ounce rock shrimp
1 ounce crayfish tail meat
1 1/2 ounces leeks, julienne
5 grape tomatoes
6 ounces Chardonnay Sauce (see below)
6 ounces linguini
6 fried spinach leaves
1 lemon wedge

Place flounder filet skin side down on a greased baking pan and fold the ends under. Top with 1 tablespoon of butter, white wine, and salt and pepper to taste. Place in 350 degree F oven and bake for 10 to 15 minutes or until flounder is thoroughly cooked.

In hot pan, heat oil and saut� garlic, rock shrimp, crayfish tails, leeks, and grape tomatoes for two minutes. Add Chardonnay sauce and bring to a simmer. Gradually incorporate 1 tablespoon of butter into the sauce and season with salt and pepper. Cook for 3 minutes or until seafood is firm, yet tender and cooked all the way through.

Heat pasta and place in pasta bowl or on a large plate. Place the flounder on top of the pasta and top with sauce. Garnish with fried spinach and lemon wedge.

Servings: 4

Chardonnay Sauce
1 shallot, sliced
2 ounces Chardonnay wine
2 ounces crab stock
6 ounces heavy cream
1 tablespoon whole butter
1 1/2 quarts heavy cream
Salt and pepper to taste

Reduce shallots and wine by half. Add crab stock and reduce by half again. Slowly stir in heavy cream and bring to a simmer. Simmer for 5 minutes and then slowly incorporate butter and season with salt and pepper. Reserve for main dish.

Chef Rob Reper - Mahi Mahi's - Virginia Beach, Virginia