Pecan Butter Basted Flounder Tournedos with Creole Mustard Cream Caviar

Ingredients:
• 1 leek
• 6 ounces pecans
• 1 1/2 sticks butter, softened
• 8 flounder fillets, 6 to 8 ounces each
• kosher salt and freshly ground black pepper
• 2 tablespoons olive oil
• 1 cup heavy cream
• white pepper to taste
• 2 1/2 teaspoons Creole mustard
• 1/2 lb. asparagus, trimmed and blanched
• 1 ounce caviar, preferably Louisiana choupique caviar

Preheat oven to 325 degrees F.

Run a sharp knife down the length of leek. Peel off outer piece of leek and blanch in boiling water for about 30 seconds. Rinse leek in cold water and pat dry. Slice leek lengthwise into four 1/4-inch strips.

In a food processor combine pecans and butter and process until pecans are finely chopped.

Season flounder fillets with salt and pepper on both sides and place presentation side down on a work surface. Dollop about 1 tablespoon pecan butter over each fillet and spread to cover. Roll up fillets starting with the tail, or thinnest end. Place a strip of blanched leek around center of rolls and tie in knots.

Heat a large skillet over moderately high heat. Add oil and heat until hot but not smoking. Add rolls, upright, and cook until golden brown, about 1 minute. Flip rolls upside down and cook for 1 minute more. Top each roll with about 1 tablespoon of remaining pecan butter. Transfer flounder to oven and cook for about 12 minutes, or until cooked through.

While flounder is cooking, heat a small saucepan over moderate heat. Add cream and season with salt and white pepper. Simmer cream, stirring occasionally, until reduced by half, about 6 minutes. Whisk in mustard.

To serve arrange asparagus on four plates in a crosshatch pattern. On each plate place 2 tournedos over asparagus and spoon a little of caviar over each tournedo. Drizzle Creole mustard cream around dish.

Makes 4 servings.