|
|
| Roast Grouper Sauteed Mushrooms, Garlic Sage Broth |
| 4 Servings |
 |
| Ingredients |
4 each 7 oz. Filet of Black Grouper
1 qt Fish Fume
2 T Shallots Chopped
2 T Leeks Chopped
8 oz Mushroom Stems
2 Bunches Sage
2 Bunches Flat Leaf Parsley
8 oz White Wine
2 Heads Garlic, Roasted
4 oz Butter |
|
|
|
|
|
|
| Method |
| Sweat shallots, leeks and mushroom stems in a little butter, add roasted garlic, sage and parsley.
Sweat further, add white wine.
Reduce by 1/2. Strain, place in blender.
Add about 4 oz. of butter. Salt and pepper to taste.
Blend and strain.
Finish with chopped sage and parsley, place mushroom saute (oyster shiitake and button mushrooms) in center of bowl.
Place fish on top. Surround with broth. |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
