Seasonal Splendor

Jonah-Crab-Stuffed Fluke with Blood-Orange Hollandaise and Grain Pilaf

Diners enjoy slow-roasted fluke with blood-orange hollandaise. Photograph by Kristen Teig.

Ingredients
4 5-oz. fluke fillets
12 oz. Jonah crabmeat
2 tbsp. canola oil
1 tbsp. lemon zest
1 tbsp. minced shallots
2 tbsp. chopped herbs
2 tbsp. crème fraîche
1/2 c. vegetable stock
1/4 c. wine
Salt and pepper to taste

1. Preheat oven to 300 degrees.

2. Shape fluke fillets into cylinders, leaving a space in the middle. Secure with toothpicks. Place in a sauté pan so all the fillets fit snugly. Keep refrigerated until ready to use.

3. In a medium sauté pan, warm canola oil over medium-high heat. Add shallots and sauté just until translucent, (about 1 minute). Add crabmeat and warm through; this ensures that your dish will be heated through without overcooking the fluke. Fold in lemon zest, herbs, and crème fraîche. Season with salt and pepper. Fill fillet centers with 3 ounces each of warm crabmeat. Pour vegetable stock into the pan with the fillets. Place over medium-high heat and bring the liquid to a simmer, then place in the oven for approximately 12 minutes. The fluke should be tender, but not mushy.

Grain Pilaf
1/2 c. Carolina red rice
1/2 c. black rice
1/2 c. green lentils
6 tbsp. olive oil
1 small Spanish onion, divided
3 3/4 c. chicken stock
3 tbsp. chopped herbs
Salt and pepper to taste

1. As each grain will have a different cooking time, Sewall recommends preparing them separately and then combining them. This can be done beforehand, and reheated when ready to serve.

2. For each grain, warm 2 tablespoons of olive oil in a medium saucepan. Add a third of the onion and sauté until translucent. Add the grain and stir well, coating with oil. Continue to toast the grain, stirring constantly, for 7 minutes. Add 1 1/4 cup of stock, bring to a boil, cover tightly with a lid, and reduce heat to low. Cook each grain for the recommended time—approximately 30 to 40 minutes. The grain should be tender, but not mushy. Once all of the grains have been cooked, combine and fold in chopped herbs. Season with salt and pepper.

Blood-Orange Hollandaise
3 egg yolks
12 tbsp. unsalted butter
3/4 c. blood-orange juice
1 tbsp. lemon juice
Salt to taste

1. Place blood-orange juice in a small saucepan and reduce until you have about 2 tablespoons of liquid. Allow to cool.

2. Melt butter and let cool.

3. Pour 2 inches of water into a large saucepan. Bring to a simmer. Reduce to very low heat.

4. Place egg yolks and reduced blood-orange juice in a medium mixing bowl. Whisk well.

5. Place the bowl over the simmering water and slowly pour in the melted butter, whisking constantly. As the mixture begins to thicken, thin out with small amounts of warm water. Once all the butter has been incorporated, season with lemon juice and salt. Serve immediately.

To Plate
Place about half a cup of grain pilaf in the center of a plate. Top with the fillet and crabmeat, removing the toothpick. Ladle blood-orange hollandaise on top and garnish with chopped herbs. Serve immediately.

Interior decorating by Nicole Rueda-Watts.
Event styling and floral design by LauraJean Pecci.
Hair and makeup by Maryelle O’Rourke/Team.