Recipe for Poached Summer Flounder, Asparagus, Plum Tomato and Mustard

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Yield:

Ingredients:

Amount	Ingredient
4 x	fluke or other flounder filets cut in half
1 bn	asparagus
6 x	plum tomatoes seeded, and
	cut into small dice
1/4 cup	sherry vinegar
1/4 cup	tarragon vinegar
1/4 cup	mustard seeds
1/4 cup	sugar
1 bn	fresh tarragon
1 tsp	olive oil
1 cup	fish stock
	Salt to taste

Instructions:

Instructions: Season filets with salt and pepper and roll into turbans. Bake in oven at 350 degrees with fish stock and fresh tarragon for approximately 10 to 15 minutes.

Bring vinegars and sugar to a boil and reduce down to a syrup. Let cool slightly and add tomatoes, mustard seed, and olive oil to create the chutney.

Arrange the turbans on a warm plate and spoon the chutney over the fish. Garnish with asparagus and fresh tarragon.

This recipe yields 4 servings.

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