Bertolli

Charleston Seafood Recipe List

Carolina's Southern Bistro

10 Exchange Street, Charleston, SC 29401
843-724-3800

Pan Roasted Grouper with Celeriac Mashed Potatoes

Serves 2

Ingredients for Pan Roasted Grouper

1 Celery Root, peeled & diced
3 Idaho Potatoes, mashed
2 6 oz Grouper filets, skinless
4 each Roasted Brussel Sprouts
16 oz Veal base
1 each Roasted Parsnip
1 each Onion, Carrot, & Celery
1 tbsp Butter
1 cup Tawny Port
2 sprigs of Thyme

Method For Celeriac Mashed Potatoes

• In a sauté pan, heat up the celery root with enough water to cover; add butter and salt to taste. Once soft, purée mixture and add to mashed potatoes.

Method For Pan Roasted Grouper

• Season the filets with salt and pepper and pan-sear on medium/high heat.
• Finish in the oven for 4-5 minutes at 350 degrees.

Method for Sauce

• Sweat carrots, onion and celery in a sauté pan over medium high heat and de-glaze with port wine, letting it reduce by half.
• Add stock and let simmer for 15-20 minutes. Add thyme and let steep. Add salt to taste.

To Plate

• To finish the dish, make a bed of the celeriac mashed potatoes and add winter vegetables. Top off with the grouper and a finish with Port broth.

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