Chef Rob Reper - Mahi Mahi's - Virginia Beach, Virginia

8 ounces jumbo flounder filet
2 tablespoons whole butter
1 ounce white wine
Salt and pepper to taste
1 ounce olive oil
1/2 ounce garlic, minced
1 ounce rock shrimp
1 ounce crayfish tail meat
1 1/2 ounces leeks, julienne
5 grape tomatoes
6 ounces Chardonnay Sauce (see below)
6 ounces linguini
6 fried spinach leaves
1 lemon wedge

Place flounder filet skin side down on a greased baking pan and fold the ends under. Top with 1 tablespoon of butter, white wine, and salt and pepper to taste. Place in 350 degree F oven and bake for 10 to 15 minutes or until flounder is thoroughly cooked.

In hot pan, heat oil and saut?garlic, rock shrimp, crayfish tails, leeks, and grape tomatoes for two minutes. Add Chardonnay sauce and bring to a simmer. Gradually incorporate 1 tablespoon of butter into the sauce and season with salt and pepper. Cook for 3 minutes or until seafood is firm, yet tender and cooked all the way through.

Heat pasta and place in pasta bowl or on a large plate. Place the flounder on top of the pasta and top with sauce. Garnish with fried spinach and lemon wedge.

Servings: 4

Chardonnay Sauce
1 shallot, sliced
2 ounces Chardonnay wine
2 ounces crab stock
6 ounces heavy cream
1 tablespoon whole butter
1 1/2 quarts heavy cream
Salt and pepper to taste

Reduce shallots and wine by half. Add crab stock and reduce by half again. Slowly stir in heavy cream and bring to a simmer. Simmer for 5 minutes and then slowly incorporate butter and season with salt and pepper. Reserve for main dish.