unorthodoxchef

On this very special day, I used no recipe, which I never usually use anyway, that’s just me. I will sum it up for you as well as I can considering this type of recipe has no boundaries.

Remember, I was fresh from Gemini Springs this day, so this entree will not only sooth the tummy, but delight the senses. Enjoy!

Risotto

1 1/2 cup Arborio rice

3 cups water

3/4 cup sliced sun dried

1 Tsp chopped garlic

3/4 cup caramelized red onion (prepared ahead of time)

1/2 cup Parmesan

3/4 cup mozzarella

1/2 bag of fresh spinach

1/2 Tsp Oregano

1/2 Tsp Basil

1/4 Tsp White pepper

1/2 Tsp Kosher salt

1 1/2 cans chicken broth

2 Tbsp whole butter for finishing

Method (Risotto)

• In a saucepan, bring water to a boil.
• Add the rice and simmer for 20 minutes with the lid on.
• Set risotto to the the side.
• Saute your garlic in a splash of olive oil, cooking until browned and crisp.
• Add the sun dried and onion to the saute pan and lightly toss.
• Return risotto to the stove top on low heat and add the chicken broth.
• Bring to a simmer and add ingredients from saute pan.
• Simmer until risotto thicken.
• Add butter.
• Lightly toss in the mozzarella and spinach.
• Top with Flounder fillet and Parmesan

Flounder

4 Fillets ( frozen or fresh)

1 cup Progresso Italian bread crumbs (toasted)

1 cup crushed hazelnuts (toasted)

Egg Wash

Salt and Pepper for Taste

Method (Flounder)

• Toss bread crumbs and hazelnuts together in a bowl.
• Dip a fillet into the egg wash.
• Press the fillet into the crumb mixture.
• Put to the side.
• Repeat until all fillets are coated.
• Place on a baking sheet, with sloped sides. ( I like to spray a coat of olive oil for flavoring on the pan)
• Bake fish at 350 for 25 mins or until completly cooked and lightly brown. Frozen fish may take longer.

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