Cracked Conch Francaise

Name: Cracked Conch Francaise
Ingredients: 1 fillet of cracked conch; 1 whole egg (beaten); 1 cup all-purpose flour; 1 lemon zest and segmented; 4 ounce butter; 1 tablespoon capers; 1 cup arugula; 1 cup thin sliced red onion; olive oil; salt and pepper to taste

Kristen Castillo|March 29, 2016 12:44 pm EST

4 (1 ratings)

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“Our preparation puts an Italian twist on the firm yet tender flesh with the classic Francaise preparation,” says Chef Olivera.This recipe is courtesy of Dario Olivera, Executive Chef at Oltremare Ristorante at Amara Cay Resort

Servings

1

Ingredients

1 fillet of cracked conch
1 whole egg (beaten)
1 cup all-purpose flour
1 lemon zest and segmented
4 ounce butter
1 tablespoon capers
1 cup arugula
1 cup thin sliced red onion
olive oil
salt and pepper to taste

Directions

Pound crack conch additionally. Season with salt and pepper. Pat with flour
Pass through beaten egg. Cook in sauté pan at medium heat with a touch of oil until golden brown on both sides. In a small mixing bowl mix arugula, red onion and some lemon zest from lemon with some olive oil and salt. Melt butter in saucepan with capers once butter starts browning place lemon segments and remove from heat
Place conch on plate followed by sauce andgarnished with arugula salad.