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