Executive Chef Frank Tramontano (Ever So Saucy Foods, Yaphank, New York)
Serves 5–6
Authentic Italian gorgonzola comes in two varieties—dolce (meaning sweet) and mountain (the sharper and firmer version). Dating back to ancient times, this member of the Stracchino family is one of the world’s classic cheeses. Almost spreadable, gorgonzola dolce is supple and luxurious, with an unmistakable tangy creaminess. Its pale white interior is laced with streaks of blue, giving it a striking appearance to match its piquant flavor. This incredible combination of flavor will bring new life to your preparation of most white-meat fish fillets (such as fluke, sea bass, and flounder) by adding a supple sophistication and beguiling flavor.
2 sticks (1 cup) unsalted butter, divided
½ cup dry white vermouth, divided
½ pound gorgonzola cheese
2 eggs plus 1 yolk
1 cup buttermilk or heavy cream (sour cream may be substituted)
½ teaspoon ground white pepper
½ cup flat-leaf parsley, chopped, plus 3 sprigs
6 fresh fluke fillets, about ¼ pound each
2 cups panko (Japanese) breadcrumbs
1 cup Italian seasoned breadcrumbs
2 lemons, cut into wedges
Preheat an oven to 375°F. Prepare a 9- by 13-inch oven-safe baking dish by lining the bottom with 1 stick of the butter cut into small slices. Add half the vermouth.
Combine the gorgonzola cheese with 1 stick of the butter, and heat in the microwave for about 1 minute. Whisk together until smooth. Add the eggs and yolk, and whisk until smooth. Add the buttermilk, white pepper, and parsley, then whisk until smooth. Cut the fish fillets into serving-size pieces, and add to the batter mixture. Let stand for up to 1 hour in the refrigerator (see Chef’s Tips on standard breading procedure, this page).
Combine both breadcrumbs in a mixing bowl. Remove fish from the refrigerator, shake loose any excess batter, and coat with breadcrumb mixture. The fillets should be about the size of your hand. Roll the battered, breaded fillets and arrange in the buttered baking dish. With the remaining ¼ pound of butter, cut into small pats and top each rolled fillet. Sprinkle the top of the fish with the remaining vermouth, cover with foil, and bake in a 375°F oven for 40 minutes. Remove the foil, and bake for an additional 5 minutes or until light brown. Serve with lemon wedges and garnish with fresh parsley sprigs.