Chef Oppman is no stranger to the culinary world. Just take a look at all he’s accomplished:
- 1983, Culinary School, New Orleans.
- 1983-1986, Pastry Sous Chef, Inter-Continental Hotel, New Orleans
- 1986-1989, Pastry Sous Chef, Willard Inter-Continental Hotel, Washington D.C.
- 1992-2006, Chef/Owner Café Marianna, Alexandria, VA. A full service property serving New Orleans, French, Asian, Latino and other cuisines as well as European style pastries.
- 2009-2011, Restaurant reviewer for Old Town Crier newspaper, Alexandria, VA.
- 2011-Published book, “Accidental Chef.” This book is window into the under belly of real world of professional cooking; substance abuse, sexual exploitation, hellish working conditions… It also addresses current issues such as food sustainability and sourcing, rights and abuses of farm animals as well as how climate change affects food production.
- 2011-Present, Conduct culinary classes at local libraries in Bethany Beach, DE.
Today, he’s making Sautéed Flounder Filets Almandine and Crêpes. You’ll find the recipes below.
Instructions:1. Season filets with salt and pepper.2. Dredge flounder in flour, shake off excess. Coat filets with egg.3. Heat oil and butter in sauté pan; add fillets and sauté until browned,about 2 minutes per side.4. Remove to a serving platter or plate.5. Add chives and butter to finish sauce.6. Add toasted almond slice and pour sauce over fish and serve.
Crêpes RecipeIngredients:2 large eggs1 1/4 cup milk1 cup AP flour1 tablespoon sugar (omit for savory crepes)3 tablespoons melted butter (cook the butter until it’s turnsslightly brown)Butter, for coating the panPinch salt
Instructions:1. In a blender or food processor, combine all of the ingredients and pulse until thereis a smooth, lump-free batter. Place the crepe batter covered with plastic wrap in therefrigerator for 1 hour before proceeding. This allows the bubbles to subside so thecrepes will be less likely to tear during cooking. The batter will keep for up to 48hours. The batter should be the consistency of heavy cream. You might need to add alittle milk or flour to obtain the correct thickness.2. Heat a small non-stick pan on a low flame. Add a small amount of butter to coatthe hot pan. Swirl it so the whole pan is coated.3. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cookuntil the edges turn slightly brown, then flip and cook for 15 seconds. You can stackthem while warm. No problem, they won’t stick together.3. Continue until all batter is gone. After they have cooled you can stack them andstore in sealable plastic bags in the refrigerator for several days or in the freezer forup to two months. When using frozen crepes, thaw on a rack before gently peelingapart
