Charleston Seafood Recipe List

Blu Restaurant and Bar

One Center Street, Folly Beach, SC 29439

Pan Roasted Atlantic Grouper
Crispy Pork Belly Dumplings & Sweet Corn Soup

Pan Roasted Atlantic Grouper <br>Crispy Pork Belly Dumplings & Sweet Corn Soup

Serves 2

Ingredients for Dumpling Dough

1.75 cups All Purpose Flour
6 Egg Yolks
1 Whole Egg
1.5 tsp Olive Oil
1 tbsp Milk

Ingredients for Dumpling Filling

150 grams Pork Belly Lardons
35 grams Spanish Onion, finely diced
50 grams Red Wine Vinegar
50 grams granulated Sugar
50 grams Pork Stock

Ingredients for Corn Soup

400 grams Corn kernels, roughly 4 ears
300 grams Chicken Stock
300 grams Heavy Cream
1 sprig Thyme
20 grams granulated Sugar

Ingredients for Grouper

2 each 5oz. Grouper filets
Kosher Salt
White Pepper, ground
Vegetable oil for searing

Method for the Dough

• In large mixing bowl add all ingredients and gently kneed by hand until dough is formed.
• Wrap the dough with plastic wrap and chill in the refrigerator for 2 hours.
• Roll the dough through a pasta roller to roughly ⅛" thick. Once the sheet of dough has been rolled cut the dough into circles with 3" in diameter.

Method for the Filling

• In sauce pan, render pork belly until crisp.
• Remove and drain on paper towels.
• In same pot add Spanish onion and saute until translucent.
• Next add the red wine vinegar, sugar and pork stock and reduce to syrup consistency.
• Fold in crispy pork belly and cool.

To assemble the Dumplings

• Place 1 tablespoon of filling in center of the dough circle.
• Brush the edges of the dough with egg wash then fold over forming half moon shape.
• Crimp the sealed edges with a fork.
• Repeat the process with the remaining dough and filling

Method for the Grouper

• Season grouper filet with salt and white pepper.
• Place into a hot saute pan with a tablespoon of vegetable oil.
• Reduce the heat to medium and allow thick crust to develop on the fish.
• Once the fish is halfway cooked flip the fish and continue cooking on the other side until cooked through.

To Plate

• Boil the dumplings in salted water for 3 to 4 minutes until tender.
• Ladle the soup into a bowl and arrange the cooked dumplings into the soup.
• Place the cooked fish on top of the dish.

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