PRHthe menu
Courtesy of Cescaphe Event Group
Joe LaPorte, Executive Chef
Philly
Red Snapper Tornese
{Francese with Crabmeat} Ingredients ➜ 4 fresh red snapper fillets ➜ ➜ ➜ ➜
w/skin on (6 to 8 ounces) or any other fish you prefer 1/2 cup of flour 6 fresh whole eggs, cracked and beaten in a bowl 8 ounces jumbo lump crabmeat 2 fresh lemons, cut into
➜ ➜ ➜ ➜
quarters, seeds removed
1/4 cup fresh grated Parmesan 1/4 cup of chopped parsley 1/2 cup heavy cream 1/4 cup of white wine (Pinot Grigio)
➜ 1/4 cup canola oil for sauté ➜ Salt and pepper to taste
Directions Pre-heat oven to 325 degrees. Season fish with salt and pepper; dredge in flour; set aside. Add parsley and cheese to beaten eggs. Add oil to a medium sauté pan and heat. Dip floured fish into egg mixture and place in pan; sauté until lightly browned both sides of fish. Squeeze lemon quarters to baste fish with fresh lemon juice while cooking. Remove from pan and transfer fish to an ovenproof dish. Place in oven to finish cooking fish. In same pan,
remove excess oil, add wine and simmer. The alcohol will burn off quickly. Add cream, salt and pepper to taste. Simmer no more than 5 to 10 minutes, just until cream begins to reduce and thicken. Add butter and whisk until butter is blended. Add crabmeat and simmer. Fish will be ready at the same time. Place fish on plate; add crabmeat mixture over top of fish. Serve with rice or favorite pasta.
Serves 4
PRH Suggested Wine Pairing William Hill Chardonnay North Coast / $15
Courtesy of Vince Novello
Flounder Francaise Ingredients ➜ ➜ ➜ ➜ ➜
3 cups flour 1 tablespoon onion powder 2 teaspoons paprika 2 teaspoons salt 2 teaspoons black pepper
➜ 1 stick butter ➜ 1/2 cup of vegetable oil ➜ 6 flounder fillets (6-8 oz. each - preferably Fluke)
➜ 3 eggs, beaten ➜ 6 cups of cooked rice
Ingredients Sauce ➜ 4 cups white wine ➜ 2 medium sweet
➜ 1/2 cup finely chopped parsley ➜ 18 green seedless
onions diced finely
grapes cut in quarters
Ingredients Garnish ➜ Lemon slices and parsley (optional) Directions Combine flour, onion powder, paprika, salt & pepper in a bowl. In a large skillet, add half the butter and enough oil to coat complete bottom of pan and heat to medium (adding more butter/oil as needed). Coat flounder filets with flour combination then coat with beaten egg. Skillet should be good and hot; immediate-
ly place the flounder fillets one at a time in skillet. The egg should sizzle immediately. If it doesn’t, the oil isn’t hot enough. Cook until brown in the skillet. Fry over medium heat until brown on both sides, turning only once, about 3 to 4 minutes per side. Add extra butter as needed. Remove from skillet; keep warm.
Directions Sauce In same skillet, add white wine, onions, parsley and grape quarters. Sauté for 6 minutes or until reduced by half, stirring frequently. To serve,
place cooked rice evenly in large serving platter, arrange flounder and pour the sauce evenly over all. Garnish with lemon slices and parsley (Optional).
Serves 6
PRH Suggested Wine Pairing Accompanied perfectly with a chilled glass of M. Chapoutier Belleruche - Cotes-du-Rhone Blanc ~ $15
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