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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.
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optional
Tuesday, 30 May 2017
BAKED GROUPER FILLET WITH WILD M USHROOMS AND TURMERIC CHILI BEUREU BLANC
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