Day Boat Black Grouper | Entrees | DONNE TEMPO
Day Boat Black Grouper
June/05/2008 10:48 PM Filed in: Entrees
This is a great recipe from one of Donne Tempo's
favorite chefs, Jason McClane.
Day
Boat Black Grouper
Wild Mushrooms, Sweet Corn and Fava Bean Grit
Mushrooms
3 cups wild mushrooms
1/2 cup garlic
1/2 cup shallots
2 ounces olive oil
Salt and pepper, to taste
Clean a variety of wild mushrooms. Saute them in an extremely hot pan. Caramelize both sides and add garlic, shallots, salt and pepper. Dry on towel.
Fava beans
1 pound fava beans
1 pot of boiling water with salt
1 ice bath with salt
Blanch in boiling water with lots of salt, cook until tender and shock in ice cold water. Peel and reserve.
Mushrooms water
Water, enough to cover
1 gallon mushroom scraps
2 ounces onion, sliced
1 celery stalk, sliced
1 leek
1 tablespoon garlic, chopped
2 sprigs parsley
2 sprigs chives
Salt and pepper, to taste
Put everything in a pot, season well and cover with water. Cook for 2 1/2 hours or until strong flavor.
Black grouper
5 ounces grouper
Salt and pepper, to taste
Brown butter, to baste
Get a pan extremely hot. Season with salt and white pepper. Saute both sides until golden brown. Finish the fish in the oven. When taken out of the oven, baste with brown butter.
Grits
2 ounces onion (small dice)
1/2 cup garlic (minced)
1/2 gallon chicken stock
1 cup heavy cream
1/2 cup butter
2 cups white grits
Kosher salt, white pepper and cayenne, to taste
Sweat onion and garlic in olive oil till translucent. Add chicken stock and bring to simmer. Once the liquid is close to simmering add cream, butter and grits and whisk until smooth consistency. Cover with aluminum foil and bake for 20 minutes at 350∞. Pull out of oven add seasoning and adjust consistency with stock.
To serve
Rehydrate the grits with chicken stock and heavy cream. Add raw corn, fava beans, and fine herbs and adjust the season.
Wild Mushrooms, Sweet Corn and Fava Bean Grit
Mushrooms
3 cups wild mushrooms
1/2 cup garlic
1/2 cup shallots
2 ounces olive oil
Salt and pepper, to taste
Clean a variety of wild mushrooms. Saute them in an extremely hot pan. Caramelize both sides and add garlic, shallots, salt and pepper. Dry on towel.
Fava beans
1 pound fava beans
1 pot of boiling water with salt
1 ice bath with salt
Blanch in boiling water with lots of salt, cook until tender and shock in ice cold water. Peel and reserve.
Mushrooms water
Water, enough to cover
1 gallon mushroom scraps
2 ounces onion, sliced
1 celery stalk, sliced
1 leek
1 tablespoon garlic, chopped
2 sprigs parsley
2 sprigs chives
Salt and pepper, to taste
Put everything in a pot, season well and cover with water. Cook for 2 1/2 hours or until strong flavor.
Black grouper
5 ounces grouper
Salt and pepper, to taste
Brown butter, to baste
Get a pan extremely hot. Season with salt and white pepper. Saute both sides until golden brown. Finish the fish in the oven. When taken out of the oven, baste with brown butter.
Grits
2 ounces onion (small dice)
1/2 cup garlic (minced)
1/2 gallon chicken stock
1 cup heavy cream
1/2 cup butter
2 cups white grits
Kosher salt, white pepper and cayenne, to taste
Sweat onion and garlic in olive oil till translucent. Add chicken stock and bring to simmer. Once the liquid is close to simmering add cream, butter and grits and whisk until smooth consistency. Cover with aluminum foil and bake for 20 minutes at 350∞. Pull out of oven add seasoning and adjust consistency with stock.
To serve
Rehydrate the grits with chicken stock and heavy cream. Add raw corn, fava beans, and fine herbs and adjust the season.