POTATO-CRUSTED FLOUNDER STUFFED WITH FIRE-ROASTED RED PEPPERS AND CHORIZO TOPPED WITH ROASTED TOMATO SAUCE

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

Provided by Food Network

Time 2h5m

Yield 4 to 6 servings

Number Of Ingredients 22

Previous Next

Ingredients

3 large vine-ripened tomatoes
3 tablespoons olive oil
3 tablespoons balsamic vinegar
1 teaspoon butter
Salt and pepper
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
2 large russet potatoes
Salt and pepper
3 tablespoons cornstarch
2 fresh flounder fillets per person, about 4 to 5 ounces per person
Salt and pepper
2 tablespoons butter
Serving suggestion: sauteed spinach

Steps:

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.