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
1 Comment
Connie
2/27/2019 12:41:42 am
Saffron fumet for fish
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