Recipe courtesy of Steve Jordan

Pan Seared Grouper with English Pea Puree, Chanterelles, Sunchokes and Rainbow Carrots and Minneola Buerre Blanc

  • Level: Intermediate
  • Total: 1 hr 15 min
  • Active: 40 min
  • Yield: 2 servings
Share This Recipe

Ingredients

Pea Puree:

1/2 cup English peas

Ice water, for chilling

1 teaspoon clarified unsalted butter

1 tablespoon diced leeks, white only, optional

1/2 teaspoon chopped shallots

2 tablespoons mascarpone cheese

Organic Vegetables:

2 rainbow carrots

Olive oil

Salt and freshly ground black pepper

3 to 4 sunchokes

Clarified unsalted butter, for sauteing

Grouper:

Two 7-ounce black grouper fillets

Salt and freshly ground black pepper

2 ounces clarified unsalted butter

1 teaspoon whole unsalted butter

1 clove garlic

1 sprig fresh thyme

Buerre Blanc:

1/4 cup Chablis

1 teaspoon chopped shallots

Juice of 2 Minneola oranges

1 sprig fresh thyme

2 tablespoons unsalted butter, diced, chilled

3 to 4 chanterelle mushrooms, cleaned, stems scraped, cut into uniform pieces and stored on paper towels

Clarified unsalted butter

Vegetable stock, if needed

Directions

  1. For the pea puree: Blanch the peas in boiling salted water until bright green, then drain, shock in ice water, then drain again. Cook the leeks and shallots in the clarified butter until translucent, then add the peas until warmed. Put the pea mixture in the blender, add the mascarpone and blend until smooth (the amount of cheese could vary depending on desired consistency). Chill puree until ready to serve.
  2. For the vegetables: Preheat the oven to 350 degrees F. Coat the carrots with olive oil and sprinkle with salt and pepper. Roast, covered, on a baking sheet until tender. Let cool, and then dice. Peel the sunchokes, placing them in water so they do not discolor. Slice, drain and saute over medium heat in clarified butter until tender, and then chill.
  3. For the grouper: Turn the oven temperature up to 400 degrees F. Heat a saute pan until hot, then add clarified butter and heat until hot. Sprinkle the fish with salt and pepper, then sear the pretty side of the fish until begins to brown, then transfer to the oven for 7 to 9 minutes. Do not flip or move fish. Remove the pan and add the whole butter, garlic and thyme.
  4. For the beurre blanc: Meanwhile, combine the wine, shallots, orange juice and thyme in a saucepan and cook until reduced by 95 percent (almost 1 tablespoon liquid remaining). Remove from the heat and whisk in the chilled butter to combine. Strain through a fine mesh sieve.
  5. To serve: Preheat a saute pan. Saute the mushrooms in some clarified butter. Add the other vegetables and warm, adding a small amount of stock if needed to prevent the vegetables drying out.
  6. Baste the fish with the melted butter and pan drippings. Arrange with buerre blanc on the bottom, then vegetables, then grouper, and garnish with pea puree.

Fudge Factor

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013

By: Cameron Curtis

Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

How to Chop and Melt Chocolate

Lots of recipes call for melted chocolate. Follow these step-by-step instructions to do it properly.