Recipe
Pan Seared Grouper With English Pea Puree, Chanterelles, Sunchokes, Rainbow Carrots, And Minneola Buerre Blanc

Pan Seared Grouper With English Pea Puree, Chanterelles, Sunchokes, Rainbow Carrots, And Minneola Buerre Blanc

Recently featured on Emeril's Florida: St. Pete/Clearwater

  • Yield: 2 servings

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
  • 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, skin removed
  • 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, cutinto uniform pieces and stored on paper towels
  • Clarified unsalted butter
  • Vegetable stock, if needed

Directions

  • 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.
  • 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.
  • 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 non-skin 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.
  • 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.
  • 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 from drying out.
  • 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.
  • Notes:

    This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
  • Recipe courtesy Chef Steve Jordan, Carretta on the Gulf, Sandpearl Resort, Clearwater Beach, Florida