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Receta Grouper With Horseradish Crust And Oysters In Saffron Cream
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Ingredientes
- 1 stk butter
- 3 c. Bread crumbs
- 3 Tbsp. Horseradish
- 1 bn Flat-leaf parsley, leaves only, minced
- 2 Tbsp. Creole seasoning
- 4 x Grouper fillets, 8-10 ounce. each
- 1 quart Whipping cream
- 1 Tbsp. Butter
- 1 Tbsp. Minced onions
- 1/2 tsp Minced fresh garlic
- 1 doz fresh oysters
- 1/4 tsp Saffron, (about 10 threads)
- 1/2 tsp Salt
- 1/2 tsp White pepper
Direcciones
- This dish was one of the first creations of Commander's Chef Jamie Shannon after he took over which job. It utilizes the big-flaked, tender Gulf grouper fish with a unique crusty topping with horseradish. The sauce is made with the second most expensive (after white truffles) ingredient in the world, saffron (do not worry-a little bit goes a long way) and fresh oysters.
- Preheat the oven to 400 degrees.
- 1. Heat the butter and blend it with the other crust ingredients to create a near-paste. Divide this into four portions, and cover the top of each grouper fillet with a layer of the crust. With the back of a knife, make a criss-cross pattern in the crust for eye appeal.
- 2. Place the encrusted fish fillets into a large skillet or possibly baking pan, lightly oiled with extra virgin olive oil. Bake the fish in a preheated 400-degree oven for 10-14 min.
- 3. Meanwhile, make the sauce. Reduce the cream by one third in a saucepan.
- In a skillet, heat the butter over medium heat and in it saute/fry the onions, shallots, and garlic till translucent/soft.
- 4. Add in the reduced cream to the skillet and bring to a boil. Strain the contents of the skillet back into the saucepan and add in the saffron, salt, pepper, and oysters. Cook till edges of the oysters begin to curl.
- 5. Place the fish on serving plates and surround with three oysters per person. Pour the sauce onto the plate, around (but not over) the fish.
