Sous Vide Grouper, Saffron Fumet, Cannellini Puree, Green Peas, Lemon Air, and Tarragon Oil12/12/2016
This is a great recipe for Grouper, a fish belonging to the Seabass family. The grouper has a mild but very unique flavor, somewhat of a cross between bass and halibut. It is best cooked Sous Vide and then quickly seared before serving. The Saffron Fumet adds a wonderful richness to the dish and the Cannellini bean puree adds texture. Start with the saffron fumet. In a pot over medium heat, melt butter and sweat shallots with the saffron until tender. Deglaze with the white wine and the vermouth. Reduce until almost dry. Add the fish fumet (can be bought at Whole Foods or other good grocery stores). Reduce by half. Add the cream and reduce to about 1 1/2 cups. Season with some salt and lemon juice. Pass through a chinoise. Stir in the tarragon and the red bell pepper. Kepp warm until time to serve. To make the Cannellini puree, pour 2 1/2 cups into a pot over medium heat. Make a satchet by wrapping garlic, carrot, onion and thyme in a piece of cheesecloth. Add the satchet to the beans, bring to a simmer. Cook until tender about 1 hour and 15 minutes. Remove and discard the satchet and puree the beans in a blender with 1/4 cup of cooking liquid and olive oil. Season with salt. Set aside in a plastic bottle and keep warm. To make the tarragon oil, bring a pot of salter water to a boil. Add the leaves and cook for a minute. Transfer to bowl of ice and once cold, drain. Dry and transfer the leaves to blender. Add oil and blend on high speed for 4 minutes. Strain the oil and set aside. Heat chicken broth and pour peas into broth. Add butter and bring back to simmer. Remove and keep warm.
Trim the Grouper into good sized filets. Season with salt and pepper. Vacuum filets individually and seal with butter. Cook the Grouper in a water bath at 135 degrees Fahrenheit for about 30 minutes. While the Grouper is cooking, mix water and lemon juice with the Soy Lecithin Powder. Using a handblender, make a foam by tilting the blender at a 45 degrees angle with a small part of the blender being out of the liquid. When foam is made, set aside. Quickly sear the Grouper on one side for 30 seconds over high heat. Plate all the ingredients and serve!! Enjoy
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Ingredients:
Japanese flavors are amazing and if you combine it with fresh vegetables you can create some amazing tapas with almost no effort at all. Most ingredients are available at any asian market. How to make the Shishito Peppers: Rinse the peppers and toss them with the olive oil - make sure that they are evenly covered. Set the grill on high. Use a vegetable tray so the peppers dont fall through the grill grates. Grill on high until the peppers are roasted and browned, about 5-6 minutes. Take the peppers of the grill and toss them with the Ponzu sauce. Season with the flaked sea salt. Serve immediately and sprinkle the bonito flakes on top of the peppers. If you want to make the Japanese tapas completely vegan - skip the bonito flakes. How to make the Asparagus: Rinse the asparagus and cut the hard bottom part of the asparagus off. Pour the olive oil in a large sautepan and heat on medium high. When the pan is hot, add the asparagus. Saute for 5-6 minutes on medium-high until the asparagus are nicely browned and has softened. When ready, pour the Chuka dressing into the pan. The dressing will start caramelize almost instantly so be careful so you don't burn the dish. Toss the asparagus in the dressing, add the sesame seeds and then quiuckly toss one more time. Remove from the burner and serve immediately. How to make the Brussel Sprouts: Rinse the Brussel Sprouts and remove the harder outer leaves. Also remove the hard stalk at the bottom of the sprouts. Quarter the Brussel Sprouts. Add oil to large saute pan on medium heat. Slowly saute the Brussel Sprouts until they are slightly browned, make sure that you dont burn the leaves. This will take about 4-6 minutes. When slightly browned, add the vegetable stock. The stock should just cover the base of the ban up to 1/16 of an inch. Give the pan a good stir and then allow to steam-fry until all the liquid has cooked off and the sprouts are tender. While the Brussel Sprouts are slowly steam-frying, mix the Dijon Mustard and the Wafu dressing together. When the Brussel Sprouts are soft and cooked through, add the Mustard-Dressing mix and stir thoroughly. MAke sure that the Brussel Sprouts get covered evenly. Serve immediately. This is a great trio of appetizers to serve together. The Shishito Peppers adds sweetness and acidity to the dish, the asparagus with the Chuka dressing adds some heat and finally the Brussel Sprouts adds richness and creaminess. Enjoy!!
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