Yellowedge Grouper with Savory Sweet Corn Pudding, Oyster Mushroom Vinaigrette and Petite Greens

Name: Yellowedge Grouper with Savory Sweet Corn Pudding, Oyster Mushroom Vinaigrette and Petite Greens
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 4
Cuisine: Global
Ingredients: 1 Tbsps creme fraiche, at room temperature; 3 ears corn, shucked, silk removed and kernels shaved off the cob; 2 sprigs fresh thyme, leaves picked; 4 sprigs fresh thyme; 1 clove garlic, finely minced; 4 servings Petite greens, for serving; 680 grams fillets Yellowedge gulf grouper, skin and bones removed; 7 grams tupelo honey; 4 servings Kosher salt and freshly ground black pepper; 57 grams blended vegetable and olive oil; 71 grams fine quality extra-virgin olive oil; 473 milliliters oyster mushrooms, stems removed; 1 shallot, finely minced; 28 grams fine quality sherry vinegar; 28 grams unsalted butter, at room temperature; 1 Tbsp unsalted butter, at room temperature; 237 milliliters vegetable stock

Yellowedge Grouper with Savory Sweet Corn Pudding, Oyster Mushroom Vinaigrette and Petite Greens is a gluten free and pescatarian main course. This recipe serves 4. One serving contains 613 calories, 38g of protein, and 44g of fat. Head to the store and pick up blended vegetable and olive oil, quality olive oil, petite greens, and a few other things to make it today. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert.

Instructions

Heat a medium skillet, and then add the mushrooms and saute in the olive oil, sprinkling with salt and black pepper, until wilted, 1 to 2 minutes.

Ingredients you will need

Salt And Pepper

Mushrooms

Olive Oil

Equipment you will use

Frying Pan

Add the thyme, garlic and shallots and saute for 1 more minute. Reduce the heat and add the sherry vinegar and honey. Stir to combine. Taste and add more salt and pepper, if needed, and reserve for plating.

Ingredients you will need

Salt And Pepper

Sherry Vinegar

Shallot

Garlic

Honey

Thyme

For the corn pudding: Puree the stock and corn in a high-speed blender. Strain the corn puree through a fine strainer, and then pour into a double boiler over moderate heat. Season with salt and pepper. Stir often; the mixture will begin to thicken from the natural starch in the corn. Cook until desired consistency, and then stir in the butter and creme fraiche. Taste and adjust the salt and pepper, if needed, and keep warm.

Ingredients you will need

Salt And Pepper

Creme Fraiche

Butter

Starch

Stock

Corn

Equipment you will use

Double Boiler

Sieve

Blender

For the grouper: Preheat a large nonstick skillet over medium-high heat.

Ingredients you will need

Grouper

Equipment you will use

Frying Pan

Sprinkle the fillets with salt and pepper.

Ingredients you will need

Salt And Pepper

Add the oil to the skillet, and then carefully add the grouper fillets; do not overcrowd the skillet. Sear the fish well, while adding the butter and fresh thyme. Cook until the grouper is well seared and just cooked through, 3 minutes per side.

Ingredients you will need

Grouper

Fresh Thyme

Butter

Fish

Cooking Oil

Equipment you will use

Frying Pan

Remove from the skillet.

Equipment you will use

Frying Pan

To serve, plate 4 ounces of corn pudding into each of four 12-inch shallow bowls.

Ingredients you will need

Corn

Equipment you will use

Bowl

Place a warm grouper fillet in the center, and garnish with the mushroom vinaigrette and petite greens.

Ingredients you will need

Grouper Fillets

Vinaigrette

Mushrooms

Greens

Serve and enjoy!

Equipment

Ingredients

Servings:

1Tbsps

creme fraiche, at room temperature 3

ears corn, shucked, silk removed and kernels shaved off the cob 2sprigs

fresh thyme, leaves picked 4sprigs

fresh thyme 1clove

garlic, finely minced 4servings

Petite greens, for serving 680grams

fillets Yellowedge gulf grouper, skin and bones removed 7grams

tupelo honey 4servings

Kosher salt and freshly ground black pepper 57grams

blended vegetable and olive oil 71grams

fine quality extra-virgin olive oil 473milliliters

oyster mushrooms, stems removed 1

shallot, finely minced 28grams

fine quality sherry vinegar 28grams

unsalted butter, at room temperature 1Tbsp

unsalted butter, at room temperature 237milliliters

vegetable stock

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish on the menu? Try pairing with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Zind-Humbrecht Clos Windsbuhl Vendange Tardive Pinot Gris with a 5 out of 5 star rating seems like a good match. It costs about 99 dollars per bottle.