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Рецепт Grouper With Horseradish Crust And Oysters In Saffron Cream
by Global Cookbook

Grouper With Horseradish Crust And Oysters In Saffron Cream
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Ингредиенты

  • 1 stk butter
  • 3 c. Bread crumbs
  • 3 Tbsp. Horseradish
  • 1 bn Flat-leaf parsley, leaves only, minced
  • 2 Tbsp. Creole seasoning
  • 4 x Grouper fillets, 8-10 ounce. each
  • 1 quart Whipping cream
  • 1 Tbsp. Butter
  • 1 Tbsp. Minced onions
  • 1/2 tsp Minced fresh garlic
  • 1 doz fresh oysters
  • 1/4 tsp Saffron, (about 10 threads)
  • 1/2 tsp Salt
  • 1/2 tsp White pepper

Инструкции

  1. This dish was one of the first creations of Commander's Chef Jamie Shannon after he took over which job. It utilizes the big-flaked, tender Gulf grouper fish with a unique crusty topping with horseradish. The sauce is made with the second most expensive (after white truffles) ingredient in the world, saffron (do not worry-a little bit goes a long way) and fresh oysters.
  2. Preheat the oven to 400 degrees.
  3. Heat the butter and blend it with the other crust ingredients to create a near-paste. Divide this into four portions, and cover the top of each grouper fillet with a layer of the crust. With the back of a knife, make a criss-cross pattern in the crust for eye appeal.
  4. Place the encrusted fish fillets into a large skillet or possibly baking pan, lightly oiled with extra virgin olive oil. Bake the fish in a preheated 400-degree oven for 10-14 min.
  5. Meanwhile, make the sauce. Reduce the cream by one third in a saucepan.
  6. In a skillet, heat the butter over medium heat and in it saute/fry the onions, shallots, and garlic till translucent/soft.
  7. Add in the reduced cream to the skillet and bring to a boil. Strain the contents of the skillet back into the saucepan and add in the saffron, salt, pepper, and oysters. Cook till edges of the oysters begin to curl.
  8. Place the fish on serving plates and surround with three oysters per person. Pour the sauce onto the plate, around (but not over) the fish.