- 1 fresh farm egg yolk
- ½ teaspoon mustard
- ½ cup vegetable oil
- ½ clove garlic, finely minced
- ¼ cup minced celery
- ¼ cup minced red bell pepper
- ½ teaspoon fresh jalapeño or Serrano pepper, finely minced
- ¼ teaspoon paprika
- ¼ teaspoon Old Bay seasoning
- 3 tablespoons minced fresh chives, plus additional for garnish
- 1 pound Jonah crab meat (or fresh lump crab meat)
- Juice of 1 lemon
- 2 fresh farm eggs
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 cup Kenyon’s jonnycake meal (or other white corn meal)
- 1 tablespoon kosher or sea salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon paprika
- ½ teaspoon Old Bay seasoning
- 2 large green tomatoes, sliced ½ inch thick
- Juice of 1 lemon
- 4 (6-ounce) fluke fillets (or flounder)
- Freshly ground white pepper
In a stainless steel bowl, combine egg yolk and mustard. Whisking constantly, slowly drizzle ½ cup vegetable oil into the egg mixture to form a mayonnaise (or substitute with your favorite mayonnaise). Once the mixture is fully emulsified, combine remaining remoulade ingredients. Adjust seasoning. Refrigerate.
For the tomatoes, whisk together eggs and buttermilk in a small bowl. In a separate bowl, combine dry ingredients. Dip tomato slices into liquid mixture first, then dredge in the flour mixture. Heat ½ cup vegetable oil in a cast-iron skillet over medium-high heat until temperature reaches 375°. Gently submerge tomatoes in the hot oil. Fry until golden brown. Place on a clean paper towel. Season with salt, pepper and lemon juice. Keep warm.
Season both sides of fluke with salt and freshly ground white pepper. Heat 2 tablespoons vegetable oil in a sauté pan over high heat. Add fillets and sear both sides until golden brown and cooked through.
To serve, place 3 slices fried tomatoes on warm dinner plate. Place the fluke fillet on top of the fried tomatoes and cover the fish with the remoulade sauce. Garnish with fresh chives and enjoy!
Serves 4 as a main course.
Recipe by Executive Chef Karsten Hart, Castle Hill Inn & Resort, Newport