from Jeremiah Bacon of Oak Steakhouse and The Macintosh in Charleston, SC
2 flounder fillets, about 5 ounces
Squeeze of fresh lemon juice
Salt and white pepper, to taste
2 stems local greens (mustard or kale), cleaned
1 cup Carolina rice, cooked
¼ cup red quinoa, cooked
2 medium red beets, juiced
3 tablespoons butter
Strain beet juice and add it to a saute pan. Place pan on medium heat and reduce the liquid down to a syrupy (about 2 tablespoons). Quickly stir in butter and emilsify with beet juice. Remove from heat and resrve until ready to plate.
Season flounder filets with lemon juice and salt. Heat saute pan on medium heat with olive oil. Saute fish for about 2-3 minutes until cooked through.
Remove fish and add greens to the pan and wilt for one minute.
Combine cooked rice, quinoa, and greens together. Season for with salt and pepper to taste.
To plate, place ½ cup of rice-quinoa-green mixture below fish fillet. Finish with a spoonful of beet sauce and serve immediately.