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Lobster Poached Flounder Filets with Sautéed Kale & Shaved Brussel Sprout Medley

Prep Time: 5 minutes

 

Cooking Time: 10 to 20 minutes

 

Yield: 4 servings

Measurements Ingredients Savings Availability
2 tbs.  Olive Oil - 750 ml. Weekly Special $5.99 - Save $2 Add to Shopping list
2 pounds  Fresh Flounder Fillets Weekly Special $7.99 lb. - Save $5 lb. Add to Shopping list
 

4 filets

2 cups  Lobster Bisque Weekly Special $4.99 ea. - Save $2 Add to Shopping list
1/2 pound  Bay Scallops Weekly Special $6.99 lb. - Save $3 lb. Add to Shopping list
1/4 cup  Olive Oil - 750 ml. Weekly Special $5.99 - Save $2 Add to Shopping list
4 large  Shallots $ Add to Shopping list
 

Peeled, and julienne sliced

2 large  Garlic Cloves $ Add to Shopping list
 

Chopped

1 cup  Chicken Stock $ Add to Shopping list
8 oz.  Baby Bella Mushrooms $ Add to Shopping list
 

Sliced

12 oz.  Kale & Shaved Brussels Sprout Medley $ Add to Shopping list
1 tsp.  Salt & Pepper $ Add to Shopping list

To Prepare Flounder:

1.  Season flounder filet with salt & pepper on both sides and roll each filet.

 

2.  In a 12 inch skillet on medium high heat add the olive oil and lightly brown the flounder filets on both sides, about 2 minutes.

 

3.  Now add the lobster bisque and bring the sauce to a simmer, cover the pan. Continue cooking for another 4 to 6 minutes.

 

4.  Add the bay scallops and continue simmering for another 2 minutes.
Pull off the heat and set aside.

 

To Prepare the Kale & Shaved Brussel Sprout Medley

1.  In a 12 inch skillet over medium high heat, add the olive oil and let it get hot.

 

2.  Add the shallots & garlic. Continue to cook until shallots are translucent.

 

3.  Now add the kale & brussel sprout medley and the chicken stock and continue to cook for about five minutes. Season with salt and pepper to taste.

 

4.  Spoon a bed of the greens on a plate and top with a portion of the Flounder and top with some of the scallops and sauce.