Alba's Coquille Saint Jacques... With a Spin

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   Split flounder in in half along centerline, coat with panko (season with salt and pepper if you wish) and saute in 2 tbsp butter and a little olive oil until just lightly brown - set aside.

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   For the sauce: Make a bechamel by melting the remaining butter and adding the flour -- cook for a minute or two and then gently add the milk.

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   You can warm the milk before adding, but we usually don't.

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   Stir until thickened and set aside.

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   Separately saute the green onions and mushrooms until soft in a bit more of the butter -- can substitute olive oil for the butter if you wish.

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    Add these to the bechamel sauce and combine with the marsala.

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    5.

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    Place a bit of the sauce in the bottom of the shell or gratin dish.

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    Gently fold the flounder in half and place on top of the sauce.

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    Add some more sauce on top and sprinkle with the regular breadcrumbs and a dusting of parmesan.

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    You can add a tiny bit of butter on the top to assist in browning, but we really don't think it's necessary.

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    6.

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    Place under broiler until warm and lightly browned.

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    Serve immediately - though, as mentioned you can hold them for 24 hours or freeze prior to the broiling process.

* Per serving · 4 servings · Values may vary.

No additional tips available.