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Flathead Remaki |
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Flathead Remaki - print recipe
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| Yield: |
| 4 |
| Ingredients: |
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20
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flathead medallions - (1 oz ea) |
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2
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heads radicchio julienned |
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40 ml
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bacon lardons |
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240 g
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Honey Mustard Sauce (see recipe) |
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| Method: |
Saute fish until done; remove from pan. With the pan still hot, quickly toss the radicchio with the lardons and one-half of the sauce until just wilted. Place the radicchio in the center of the plate, arrange five medallions around it, and drizzle with two ounces of the Honey Mustard Sauce.
This recipe yields 4 servings.
Comments: Chef Edward Moon creates every savory four-course reservation dinner at The Atlantic Inn on Block Island. He prepares many meals with fresh herbs and vegetables grown on the premises and creates a varied menu nightly.
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