Side Pannel
Grilled Grouper Savoy Grill
Grilled Grouper Savoy Grill
- Recipe Submitted by ADMIN on 09/26/2007
Category: United States
Ingredients List
- 42 oz Grouper fillet, thick, cut
- On bias -- cut in 7-oz
- Portions
- 8 oz Butter
- 24 Fluid ounces heavy cream
- 1 oz Shallots -- minced
- 6 Fluid ounces white wine
- 1 pn Salt -- to taste
- 1 pn Black pepper -- to taste
- 8 tb 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 -- minced
- 1/4 c Fresh oregano -- minced
- 2 oz Clarified butter
Directions
STEP ONE: Prepare the Sweet Corn and Anaheim Chili Pepper Relish, Yellow
Tomato Concasse, Mushroom Duxelle, Charred Tomato Coulis. See the recipes
for these condiments in this cookbook.
STEP TWO: Cook 1 cup of red lentils in water until just tender. Drain and
reserve until 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 the white
wine and reduce by one third. Add the juice of about four lemons, cream,
salt, and pepper and reduce to a velvety consistency.
STEP FOUR: In a separate skillet, saute the assortment of mushrooms in the
clarified butter. Add the fresh herbs and add the mushroom mixture 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.
Tomato Concasse, Mushroom Duxelle, Charred Tomato Coulis. See the recipes
for these condiments in this cookbook.
STEP TWO: Cook 1 cup of red lentils in water until just tender. Drain and
reserve until 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 the white
wine and reduce by one third. Add the juice of about four lemons, cream,
salt, and pepper and reduce to a velvety consistency.
STEP FOUR: In a separate skillet, saute the assortment of mushrooms in the
clarified butter. Add the fresh herbs and add the mushroom mixture 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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