Holiday Dinners with Bradley Ogden by Bradley Ogden

Author:Bradley Ogden
Language: eng
Format: epub
ISBN: 9780762443598
Publisher: Running Press

CRISPY FLOUNDER

4 (8-ounce) flounder fillets, skin-on, boneless, scaled, and scored

1½ teaspoons kosher salt

1 teaspoon freshly ground black pepper

½ cup grapeseed oil

2 tablespoons unsalted butter

2 (2-inch) rosemary sprigs

2 lemons, juiced

1 orange, zest grated (about 1 tablespoon)

1 recipe Roasted Spaghetti Squash Noodles (page 161)

ADJUST AN OVEN RACK TO THE TOP POSITION (about 3 inches from the heat source); heat the oven to 500°F.

FOR THE SAUCE: On a large sheet of aluminum foil, place the whole oranges, ¼ cup of olive oil, ¼ teaspoon salt, and ¼ teaspoon pepper. Wrap the contents in the foil and seal the edges to ensure no leaks. Place the foil packet on a rimmed baking sheet and place under the broiler. Cook, turning the packet often, until the oranges are fragrant and soft, about 15 minutes. Remove the foil packet from the oven and let cool for 5 minutes.

Place the contents in the foil packet into a food processor and purée until smooth; transfer to a large bowl. Add the grapeseed oil, citrus juices, onion, mustard, chives, parsley, chervil, and remaining 1¾ teaspoons salt and ¾ teaspoon pepper to the bowl; stir to combine; set aside.

Heat the butter and remaining olive oil in a skillet over high heat until the butter stops foaming; add the crab and cook for 20 seconds. Stir the crab into the reserved sauce. Serve or refrigerate until needed.

FOR THE FISH: Pat the flounder fillets dry with a paper towel. Sprinkle with the salt and pepper. Divide the oil evenly between 2 12-inch stainless steel or cast-iron skillets and heat over high heat until just beginning to smoke. Add the fillets skin-side down and cook, without moving, until the edges of the fillets are opaque and the bottoms are crisp and golden brown, about 4 minutes. Reduce the heat to low; using two spatulas, gently flip the fillets. Equally divide the 2 tablespoons of the butter, rosemary, lemon juice, and zest among each pan; spoon the sauce over the fillets while cooking another 2 to 3 minutes. Cook until the thickest part of the fillet easily separates into flakes when a toothpick is inserted. Transfer the fillets to a paper towel–lined plate to drain.

To serve, twirl the warm spaghetti squash with a fork like you would spaghetti; place in the center of each plate. Place a fillet over the squash. Spoon ¼ cup of the Cara Cara sauce over the fillet.

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