Side Pannel
Pan-Seared Grouper W/soft Ancho Polenta & Avocado Sauce Cho
Pan-Seared Grouper W/soft Ancho Polenta & Avocado Sauce Cho
- Recipe Submitted by ADMIN on 09/26/2007
Category: Sauces, Fish
Ingredients List
- --------------------------------SAUCE CHORON--------------------------------
- 4 oz White wine
- 4 oz White wine vinegar
- 2 oz Shallot; chopped
- Tarragon stems
- 1/2 tb Black pepper; cracked
- 6 Egg yolk; stirred
- 1 lb Butter; clarified
- 1 pn Cayenne
- Salt; to taste
- 1 tb Chervil; chopped
- 1 tb Tarragon; chopped
- 1 tb Lemon juice
- 1/2 c Tomato concassé
- 1/2 c Avocado; chopped
Directions
POLENTA
4 c Vegetable stock; mixed
-w/orange juice
1 c Cornmeal; coarse
1/2 c 2% milk
1/4 c Romano cheese; fresh grated
1 ts Ancho chile paste
GROUPER
1 ts Ginger
1 ts Garlic
1 ts Shallot
1 ts Lemon zest; or lemon grass
2 oz Olive oil
1 Lemon; juice of
Salt; to taste
Pepper; to taste
4 Grouper fillets; 8 ounce
MANGO AND TOMATO SALSA
1 Mango; diced small
2 Tomato; concassé
1 Red onion; diced fine
2 tb Cilantro; chopped
2 oz Olive oil
1 ts Green chiles; chopped
Salt; to taste
Pepper; to taste
Note 1: The recipe states "4 cups vegetable stock and orange juice mixed",
but does not give any amounts for each to make up the 4 cups.
Note 2: Concassé: Peeled, seeded tomatoes, chopped fine.
SAUCE: Combine the white wine, white wine vinegar, shallots, tarragon
stems, and cracked black pepper in a saucepan. Bring to a boil, reduce to
one-third the volume and strain. Stir the warm reduction into the egg yolks
and whip continuously over a double boiler until thickened. Slowly add in
the clarified butter, whisking constantly. Add the cayenne, pepper, salt,
all but 1/2 teaspooon chervil, tarragon, lemon juice, tomato concassé, and
avocados. Reserve the 1/2 teaspoon chervil for garnish. Keep the sauce warm
until service.
POLENTA: Bring the vegetable stock and orange juice to a boil. Gradually
whisk the cornmeal into the stock. Reduce heat, and simmer, stirring
frequently, until thickened. Add the milk and cook until cornmeal is
creamy. Remove from heat and stir in the Romano cheese. Season to taste and
reserve.
GROUPER: Mix the ginger, garlic, shallots, lemon zest, olive oil, lemon
juice, salt, and pepper together into a paste with a hand blender. Spread
over the fish and marinate for 1 to 2 hours. Heat a heavy skillet until it
smokes. Place the fish, skin side down, in the pan to brown then turn it
over. Let the fish brown, and finish in a hot oven. Add oil if needed.
SALSA: Mix all ingredients together. Set aside.
SERVICE: Pipe polenta with a pastry bag onto the left side of the plate in
a curved rope-like presentation. Place a spoonful of the mango and tomato
salsa in the center of the plate, top with the grouper and nap Choron sauce
over half the fish. Sprinkle with 1/2 teaspoon reserved chervil.
4 c Vegetable stock; mixed
-w/orange juice
1 c Cornmeal; coarse
1/2 c 2% milk
1/4 c Romano cheese; fresh grated
1 ts Ancho chile paste
GROUPER
1 ts Ginger
1 ts Garlic
1 ts Shallot
1 ts Lemon zest; or lemon grass
2 oz Olive oil
1 Lemon; juice of
Salt; to taste
Pepper; to taste
4 Grouper fillets; 8 ounce
MANGO AND TOMATO SALSA
1 Mango; diced small
2 Tomato; concassé
1 Red onion; diced fine
2 tb Cilantro; chopped
2 oz Olive oil
1 ts Green chiles; chopped
Salt; to taste
Pepper; to taste
Note 1: The recipe states "4 cups vegetable stock and orange juice mixed",
but does not give any amounts for each to make up the 4 cups.
Note 2: Concassé: Peeled, seeded tomatoes, chopped fine.
SAUCE: Combine the white wine, white wine vinegar, shallots, tarragon
stems, and cracked black pepper in a saucepan. Bring to a boil, reduce to
one-third the volume and strain. Stir the warm reduction into the egg yolks
and whip continuously over a double boiler until thickened. Slowly add in
the clarified butter, whisking constantly. Add the cayenne, pepper, salt,
all but 1/2 teaspooon chervil, tarragon, lemon juice, tomato concassé, and
avocados. Reserve the 1/2 teaspoon chervil for garnish. Keep the sauce warm
until service.
POLENTA: Bring the vegetable stock and orange juice to a boil. Gradually
whisk the cornmeal into the stock. Reduce heat, and simmer, stirring
frequently, until thickened. Add the milk and cook until cornmeal is
creamy. Remove from heat and stir in the Romano cheese. Season to taste and
reserve.
GROUPER: Mix the ginger, garlic, shallots, lemon zest, olive oil, lemon
juice, salt, and pepper together into a paste with a hand blender. Spread
over the fish and marinate for 1 to 2 hours. Heat a heavy skillet until it
smokes. Place the fish, skin side down, in the pan to brown then turn it
over. Let the fish brown, and finish in a hot oven. Add oil if needed.
SALSA: Mix all ingredients together. Set aside.
SERVICE: Pipe polenta with a pastry bag onto the left side of the plate in
a curved rope-like presentation. Place a spoonful of the mango and tomato
salsa in the center of the plate, top with the grouper and nap Choron sauce
over half the fish. Sprinkle with 1/2 teaspoon reserved chervil.
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