Stuffed Fluke - FOX 13 News

Stuffed Fluke

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    French Toast L’Orange L’Orange Batter • 5 eggs • ¼ cup sugar, granulated • 1 tablespoon vanilla extract • ¾ table Grand Marnier liqueur • ½ tsp. salt, kosher • ½ quart heavy cream • 1 ciabatta loaf, 1 ½” straight slice, ends discarded Instructions • Mix together all ingredients (except bread) in mixing bowl. • Place in airtight container • Label, date and refrigerate • When ready to serve, saturate ciabatta for 1 hour French Toast L’Orange • Select well saturated slices of bread and place on ...
    French Toast L’Orange L’Orange Batter • 5 eggs • ¼ cup sugar, granulated • 1 tablespoon vanilla extract • ¾ table Grand Marnier liqueur • ½ tsp. salt, kosher • ½ quart heavy cream • 1 ciabatta loaf, 1 ½” straight slice, ends discarded Instructions • Mix together all ingredients (except bread) in mixing bowl. • Place in airtight container • Label, date and refrigerate • When ready to serve, saturate ciabatta for 1 hour French Toast L’Orange • Select well saturated slices of bread and place on ...

Recipe from Matt Baczyk of N.J.

4 pieces of fluke
1 package frozen spinach
2 garlic cloves
1 4 oz. package feta cheese
1/2 cup white wine
1/4 cup grated Romano cheese
1/4 stick of butter
Salt and pepper

Heat up frozen spinach until warm and break up into a large mixing bowl. Add 1-2 cloves
of finely chopped garlic and 1/2 the package of Feta cheese into the bowl and mix
until the ingredients are dispersed uniformly. Lay fluke strips flat and place desired
amount of spinach mixture in the middle of the strip. Next, roll each fluke strip up and
secure the end with several toothpicks. Place in baking pan with at least an inch lip
on all sides and pour 1/2 cup white wine around the pieces of fish. Lastly, place a small
piece of butter and desired amount of Romano cheese and garlic on top of each fish and
place in 350 degree oven. Bake until fish turns white and flaky. Add salt and pepper to
taste and serve with rice pilaf and fresh vegetables.

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