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GEN 7 Wines - Brookside Winery

Sauteed Filet of Fluke with Bacon, Corn and Tarragon

Sauteed Filet of Fluke with Bacon, Corn and Tarragon
Recipe Date:
March 19, 2018
Serving Size:
Cook Time:
Imperial (US)
  • 2 5.5 Oz Fluke Filets
  • Salt & Pepper
  • Wondra Flour for Dusting
  • 3 tbsps Olive Oil
  • Lemon Juice
  • 2 Strips Bacon, cubed
  • 1 1/2 cups Corn kernels
  • 1/2 cup Clam Juice
  • 4 tbsps Butter
  • 1 tsp Chopped fresh chives
  • 1 tsp Chopped fresh tarragon

We love this dish paired with our 2016 Sauvignon Blanc Russian River Valley Reserve. Pick up a bottle today!

Heat a sauté pan on high.  Add the bacon and stir, then turn heat to medium and render until browned but not completely crispy.  Add the corn and the clam juice and bring to a rolling boil.  Stir in the butter while boiling to emulsify.  Season to taste with salt and pepper and keep warm while you sauté the fish.

Heat a pan on high heat.  Season the fish both sides with salt and pepper then lightly dust with the wondra.  Add the oil to the pan and when smoking, add the filets, whitest side down.  Immediately turn heat to medium high and sauté until golden brown, flip and allow to cook another 20 seconds before removing to a warm plate.

Just before serving mix the herbs into the corn mixture and divide among two plates.   Top with the cooked fish and drizzle with lemon juice.