Chef Vindex Tengker

BAKED GROUPER FILLET WITH WILD M USHROOMS AND TURMERIC CHILI BEUREU BLANC

Ingredients: 1 ea      Grouper fillet, 160 gr 50 g     wild mushrooms 1 ea      zucchini, sliced, boiled 4 ea     baby potato, peeled, boiled 5 g       parsley, chopped 10 g     pickled ginger, cut julienne 10 g     crispy leek 100 ml Turmeric chili beureu Blanc 2 ea     garlic chive 1 ea      mint leaf Turmeric Chili Beureu Blanc: 15         ml        oil 2          ea        shallots 10        ea        white peppercorn             Few     thyme sprigs 200      ml        white wine 1           ea        bay leaves 100      ml        cream 200      g          butter 60        g          curry paste Method: To make Turmeric chili beureu Blanc: Chops shallots. Heat up oil in a pan, sweat shallots and peppercorn for 2 minutes. Add thyme and wine, reduce until almost dry. Then add cream, reduce by 1/3.  Take off from flame and add butter, a little bit at a time. Add Curry paste and whisk well and strain. Keep at room temperature. To make Baked Grouper: Marinade grouper with herb oil, salt and pepper. Fry the fish in frying pan for 2-3 minutes in each side. Baked in pre heat oven 180 celsius and cooked for 5-7 minutes or until done. Prepare the vegetable; cooked baby potato with  chopped parsley, cooked wild mushrooms with herb oil. Arrange zucchini on the bottom put Grouper on top, put baby potatoes, wild mushrooms and pour the sauce around. Garnish with crispy leek and garlic chive. _____