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Ingredientes
- 42 ounce Grouper fillet, thick, cut On bias -- cut in 7-ounce Portions
- 8 ounce Butter
- 24 x Fluid ounces heavy cream
- 1 ounce Shallots -- chopped
- 6 x Fluid ounces white wine
- 1 pch Salt -- to taste
- 1 pch Black pepper -- to taste
- 8 Tbsp. Fresh lemon juice
- 1 c. Oyster mushrooms
- 1 c. Shiitake mushrooms -- Sliced
- 1/2 c. Morels -- sliced rounds
- 1 c. Kennet Square mushrooms -- Sliced
- 1/4 c. Fresh thyme -- chopped
- 1/4 c. Fresh oregano -- chopped
- 2 ounce Clarified butter
Direcciones
- STEP ONE: Prepare the Sweet Corn and Anaheim Chili Pepper Relish, Yellow Tomato Concasse, Mushroom Duxelle, Charred Tomato Coulis. See the recipes
- STEP TWO: Cook 1 c. of red lentils in water till just tender. Drain and reserve till ready to serve. Wash one head of Frisee lettuce and reserve.
- STEP THREE: Preparation of the "Wild Mushroom, Fresh Thyme, and Oregano Cream Reduction"- Sweat together the shallots and butter. Add in the white wine and reduce by one third. Add in the juice of about four lemons, cream, salt, and pepper and reduce to a velvety consistency.
- STEP FOUR: In a separate skillet, saute/fry the assortment of mushrooms in the clarified butter. Add in the fresh herbs and add in the mushroom mix to the cream reduction.
- STEP FIVE: Prepare the Grouper- The grouper filets should be about seven ounces each, thick and fresh, cut on a bias. Season with salt and pepper to taste. Coat in clarified butter and grill.
- STEP SIX: Assemble and Serve- Mirror the plates with the reduction sauce, sprinkle with cooked red lentils. Place the grouper in the center of the plate. Arrange the duxelle and concasse around the plate. Put some coulis in the center of the duxelle. Place the Frisee just under the edge of the grouper. Spoon the relish onto the Frisee. Flash under the broiler for a few seconds and serve. Garnish with edible flowers.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 260g | |
| Recipe makes 6 servings | |
| Calories 807 | |
| Calories from Fat 728 | 90% |
| Total Fat 82.79g | 103% |
| Saturated Fat 51.79g | 207% |
| Trans Fat 0.0g | |
| Cholesterol 265mg | 88% |
| Sodium 349mg | 15% |
| Potassium 342mg | 10% |
| Total Carbs 10.87g | 3% |
| Dietary Fiber 2.3g | 8% |
| Sugars 1.18g | 1% |
| Protein 4.59g | 7% |
