| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs, Vegetables, Dairy |
German |
Fish, Sauces |
4 |
Servings |
INGREDIENTS
| 4 |
oz |
White wine |
| 4 |
oz |
White wine vinegar |
| 2 |
oz |
Shallot; chopped |
|
|
Tarragon stems |
| 1/2 |
tb |
Black pepper; cracked |
| 6 |
|
Egg yolk; stirred |
| 1 |
lb |
Butter; clarified |
| 1 |
pn |
Cayenne |
|
|
Salt; to taste |
| 1 |
tb |
Chervil; chopped |
| 1 |
tb |
Tarragon; chopped |
| 1 |
tb |
Lemon juice |
| 1/2 |
c |
Tomato concassé |
| 1/2 |
c |
Avocado; chopped |
| 4 |
c |
Vegetable stock; mixed w/orange juice |
| 1 |
c |
Cornmeal; coarse |
| 1/2 |
c |
2% milk |
| 1/4 |
c |
Romano cheese; fresh grated |
| 1 |
ts |
Ancho chile paste |
| 1 |
ts |
Ginger |
| 1 |
ts |
Garlic |
| 1 |
ts |
Shallot |
| 1 |
ts |
Lemon zest; or lemon grass |
| 2 |
oz |
Olive oil |
| 1 |
|
Lemon; juice of |
|
|
Salt; to taste |
|
|
Pepper; to taste |
| 4 |
|
Grouper fillets; 8 ounce |
| 1 |
|
Mango; diced small |
| 2 |
|
Tomato; concassé |
| 1 |
|
Red onion; diced fine |
| 2 |
tb |
Cilantro; chopped |
| 2 |
oz |
Olive oil |
| 1 |
ts |
Green chiles; chopped |
|
|
Salt; to taste |
|
|
Pepper; to taste |
INSTRUCTIONS
SAUCE CHORON
POLENTA
GROUPER
MANGO AND TOMATO SALSA
Note 1: The recipe states "4 cups vegetable stock and orange juice mixed",
but does not give any amounts for each to make up the 4 cups.
Note 2: Concassé: Peeled, seeded tomatoes, chopped fine.
SAUCE: Combine the white wine, white wine vinegar, shallots, tarragon
stems, and cracked black pepper in a saucepan. Bring to a boil, reduce to
one-third the volume and strain. Stir the warm reduction into the egg yolks
and whip continuously over a double boiler until thickened. Slowly add in
the clarified butter, whisking constantly. Add the cayenne, pepper, salt,
all but 1/2 teaspooon chervil, tarragon, lemon juice, tomato concassé, and
avocados. Reserve the 1/2 teaspoon chervil for garnish. Keep the sauce warm
until service.
POLENTA: Bring the vegetable stock and orange juice to a boil. Gradually
whisk the cornmeal into the stock. Reduce heat, and simmer, stirring
frequently, until thickened. Add the milk and cook until cornmeal is
creamy. Remove from heat and stir in the Romano cheese. Season to taste and
reserve.
GROUPER: Mix the ginger, garlic, shallots, lemon zest, olive oil, lemon
juice, salt, and pepper together into a paste with a hand blender. Spread
over the fish and marinate for 1 to 2 hours. Heat a heavy skillet until it
smokes. Place the fish, skin side down, in the pan to brown then turn it
over. Let the fish brown, and finish in a hot oven. Add oil if needed.
SALSA: Mix all ingredients together. Set aside.
SERVICE: Pipe polenta with a pastry bag onto the left side of the plate in
a curved rope-like presentation. Place a spoonful of the mango and tomato
salsa in the center of the plate, top with the grouper and nap Choron sauce
over half the fish. Sprinkle with 1/2 teaspoon reserved chervil.
Recipe from "The National Culinary Review", September 1997.
NOTES : In 1980, as the captain of Team USA, he led the team into its
first gold medal in the hot food division of the International Kochkunst
Ausstellung, held in Frankfurt, Germany. Chef Friedenreich says that
victory, along with opening his own restaurant in 1979 and passing his
certified master chef exam five years ago, are the highlights of his
culinary career. Chef Friedenreich describes his demo recipe -- pan-seared
grouper with soft ancho polenta and avocado sauce Choron -- as New World
Cuisine. In it, he marries classical, old world touches, with new world
products and techniques. For example, he prepares a traditional sauce
Choron then embellishes it with diced avocados.
Recipe by: Klaus Friedenriech, CMC, AAC
Posted to TNT Recipes Digest by "Glen G. Hosey" <hosey@erols.com> on Apr
07, 1998
A Message from our Provider:
“If thankfulness does not move us to serve God, then we do not truly understand who our God is and what He has done in our behalf. Without gratitude for Christ’s sacrificial love, our duty will become nothing more than drudgery and our God nothing more than a dissatisfied boss. #Bryan Chapell”