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Yellowedge Grouper with Savory Sweet Corn Pudding, Oyster Mushroom Vinaigrette and Petite Greens Recipe

Yellowedge Grouper with Savory Sweet Corn Pudding, Oyster Mushroom Vinaigrette and Petite Greens Recipe

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Yellowedge Grouper with Savory Sweet Corn Pudding, Oyster Mushroom Vinaigrette and Petite Greens

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Ingredients:

Serving

2 cups oyster mushrooms, stems removed
2 1/2 oz fine quality extra-virgin olive oil
kosher salt and freshly ground black pepper
2 sprigs fresh thyme , leaves picked
1 clove garlic, finely minced
1 shallot, finely minced
1 oz fine quality sherry vinegar
1/4 oz tupelo honey
1 cup vegetable stock
3 ears corn, shucked , silk removed and kernels shaved off the cob
kosher salt and freshly ground black pepper
1 tbsp unsalted butter, at room temperature
1/2 tbsp creme fraiche, at room temperature
four 6-oz fillets yellowedge gulf grouper, skin and bones removed
kosher salt and freshly ground black pepper
2 oz blended vegetable and olive oil
1 oz unsalted butter, at room temperature
4 sprigs fresh thyme
petite greens , for serving

Directions:

For the vinaigrette: Heat a medium skillet, and then add the mushrooms and saute in the olive oil, sprinkling with salt and black pepper, until wilted, 1 to 2 minutes. Add the thyme, garlic and shallots and saute for 1 more minute. Reduce the heat and add the sherry vinegar and honey. Stir to combine. Taste and add more salt and pepper, if needed, and reserve for plating.
For the corn pudding: Puree the stock and corn in a high-speed blender. Strain the corn puree through a fine strainer, and then pour into a double boiler over moderate heat. Season with salt and pepper. Stir often; the mixture will begin to thicken from the natural starch in the corn. Cook until desired consistency, and then stir in the butter and creme fraiche. Taste and adjust the salt and pepper, if needed, and keep warm.
For the grouper: Preheat a large nonstick skillet over medium-high heat. Sprinkle the fillets with salt and pepper. Add the oil to the skillet, and then carefully add the grouper fillets; do not overcrowd the skillet. Sear the fish well, while adding the butter and fresh thyme. Cook until the grouper is well seared and just cooked through, 3 minutes per side. Remove from the skillet.
To serve, plate 4 ounces of corn pudding into each of four 12-inch shallow bowls. Place a warm grouper fillet in the center, and garnish with the mushroom vinaigrette and petite greens. Serve and enjoy!
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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	546.32 Kcal (2287 kJ)
Calories from fat	247.92 Kcal
		% Daily Value*
Total Fat	27.55g	42%
Cholesterol	23.43mg	8%
Sodium	9321.09mg	388%
Potassium	461.26mg	10%
Total Carbs	63.39g	21%
Sugars	4.86g	19%
Dietary Fiber	3.91g	16%
Protein	4.55g	9%
Vitamin C	8mg	13%
Vitamin A	0.3mg	12%
Iron	1.4mg	8%
Calcium	21.9mg	2%

Amount Per 100 g
Calories	217.54 Kcal (911 kJ)
Calories from fat	98.72 Kcal
		% Daily Value*
Total Fat	10.97g	42%
Cholesterol	9.33mg	8%
Sodium	3711.5mg	388%
Potassium	183.67mg	10%
Total Carbs	25.24g	21%
Sugars	1.94g	19%
Dietary Fiber	1.56g	16%
Protein	1.81g	9%
Vitamin C	3.2mg	13%
Vitamin A	0.1mg	12%
Iron	0.6mg	8%
Calcium	8.7mg	2%

* 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

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