| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 1 | Servings | ||
INGREDIENTS
| 1 | Stick butter | |
| 3 | c | Bread crumbs |
| 3 | tb | Horseradish |
| 1 | bn | Flat-leaf parsley; leaves only, chopped |
| 2 | tb | Creole seasoning |
| 4 | Grouper fillets; 8-10 oz. each | |
| 1 | qt | Whipping cream |
| 1 | tb | Butter |
| 1 | tb | Chopped onions |
| 1/2 | ts | Chopped fresh garlic |
| 1 | Doz fresh oysters | |
| 1/4 | ts | Saffron; (about 10 threads) |
| 1/2 | ts | Salt |
| 1/2 | ts | White pepper |
INSTRUCTIONS
CRUST SAUCE This dish was one of the first creations of Commander's Chef Jamie Shannon after he took over that 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 (don't worry--a little bit goes a long way) and fresh oysters. Preheat the oven to 400 degrees. 1. Melt the butter and blend it with the other crust ingredients to form 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. 2. Place the encrusted fish fillets into a large skillet or baking pan, lightly oiled with olive oil. Bake the fish in a preheated 400-degree oven for 10-14 minutes. 3. Meanwhile, make the sauce. Reduce the cream by one third in a saucepan. In a skillet, heat the butter over medium heat and in it saute the onions, shallots, and garlic until translucent. 4. Add the reduced cream to the skillet and bring to a boil. Strain the contents of the skillet back into the saucepan and add the saffron, salt, pepper, and oysters. Cook until edges of the oysters begin to curl. 5. 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. Posted to recipelu-digest by "Joe" <Broutek@worldnet.att.net> on Mar 2, 1998
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