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

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

Posted by

Rate It!

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

Add your photo!

Count

Calories

Minutes

Comments Print recipe

Ingredients:

Serving

1/2 cup english peas
ice water , for chilling
1 tsp clarified unsalted butter
1 tbsp diced leeks, white only , optional
1/2 tsp chopped shallots
2 tbsp mascarpone cheese
2 rainbow carrots
olive oil
salt and freshly ground black pepper
3 to 4 sunchokes
clarified unsalted butter, for sauteing
two 7-oz black grouper fillets
salt and freshly ground black pepper
2 oz clarified unsalted butter
1 tsp whole unsalted butter
1 clove garlic
1 sprig fresh thyme
1/4 cup chablis
1 tsp chopped shallots
juice of 2 minneola oranges
1 sprig fresh thyme
2 tbsp 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 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.
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 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.
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 have not it for home use and therefore cannot make any representation as to the results.

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	529.55 Kcal (2217 kJ)
Calories from fat	457.7 Kcal
		% Daily Value*
Total Fat	50.86g	78%
Cholesterol	133.59mg	45%
Sodium	82.96mg	3%
Potassium	174.53mg	4%
Total Carbs	11.41g	4%
Sugars	2.43g	10%
Dietary Fiber	2.59g	10%
Protein	3.53g	7%
Vitamin C	5.5mg	9%
Vitamin A	0.7mg	22%
Iron	0.9mg	5%
Calcium	36.7mg	4%

Amount Per 100 g
Calories	348.76 Kcal (1460 kJ)
Calories from fat	301.44 Kcal
		% Daily Value*
Total Fat	33.49g	78%
Cholesterol	87.98mg	45%
Sodium	54.64mg	3%
Potassium	114.95mg	4%
Total Carbs	7.51g	4%
Sugars	1.6g	10%
Dietary Fiber	1.71g	10%
Protein	2.33g	7%
Vitamin C	3.6mg	9%
Vitamin A	0.4mg	22%
Iron	0.6mg	5%
Calcium	24.2mg	4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

Search recipes
by ingredients

Construct & Analyze
Your Recipe

Analyze

Try this similar recipes

Summer Vegetable Gratin

Leeks, sliced 1/4-inch thick (1 cup) and 9 more..
Three Pea Salad

Salt, Snow peas, trimmed, Snap peas, trimmed and 9 more..
Potato, Leek, and Roasted Garlic Soup

Head garlic, Garlic cloves, chopped, Leeks, Red potatoes and 5 more..
Toasted Leek And Potato Souffl

Cleaned leeks cut into 1/8 slices, Good olive oil, Salt and 9 more..
Roasted Sweet Potato and Rocket Salad

Olive oil, Salt and ground black pepper to taste and 13 more..
Creamy Potato Soup Plus

Leeks, Russet potatoes, Milk, Evaporated milk, Olive oil and 2 more..
Leek and Potato Soup

Leeks , sliced crosswise 1 inch thick and 6 more..