Fresh Seared Grouper
Chef Shaun Hinson of the Aqua Star Restaurant in Savannah, Georgia is a friend of Chef Steve Black and shares this recipe for fresh, locally caught grouper. It is a great recipe for any white, firm fish and the balance of sour and sweet is amazing.
- 2 5-ounce grouper fillets
- 1 Pound celery root
- 1/4 cup chicken broth
- 2 cups heavy cream
- 2 cups fingerling potato
- 5 Tbsp. chopped flat leaf parsley
- 14 Pieces haricot vert
- 1 pint raspberries
- 1/3 cup sugar
- 1/3 cup red wine vinegar
- Cut fingerling potato into medallions and blanch in boiling water.
- Peel and dice celery root into 1-inch cubes.
- Bring a pot with chicken broth and cream to a boil, adding the celery root. Cook until fork tender, then puree until smooth in a blender. Add salt and pepper to taste.
- In a small pot put raspberries, vinegar and sugar and reduce to half. Add red wine and reduce until thick.
- Season the grouper with salt and pepper and place in sauté pan on high with olive oil. Sear the grouper until golden and flip and repeat.
- Put fillets in a 350-degree oven until the internal temperature reads 140-degrees. Set aside until plating.
- Chop parsley and reserve until plating.
- Cook haricot vert in salted boiling water until tender.
- To plate, sauté the fingerling potato in 1 tbsp of butter adding the parsley at the last minute. Salt and pepper to taste. Spoon celery root puree onto plate and add fingerling potato on top. Set fish on potato mixture and add haricot vert. Drizzle Raspberry gastrique around fish and serve.