15 September 2015

Monthly Recipe Featuring #Grouper From the WDW - Swan and Dolphin


Grouper with Hearts of Palm Fettuccine with Pancetta, English Pea Puree,
Heirloom Grape Tomatoes and Beurre Monte
I'm passing along to you another Fantastic RECIPE for your dining pleasure. Every month they send me a new one and I share it with all of the foodies out there.

This does look amazing and living here in Florida this is a frequent fish on the dinner plate. They are abundant in the waters off the coast here and it tastes so great any way you cook it. Give it a try when you visit Florida. But in the mean time this recipe will be on the Taste Buds List. Yum!

Grouper
Ingredients:
4 each
8 oz.
2 oz.
1 tbsp.
To taste 
grouper - fresh 7 oz. filets
heirloom grape tomatoes - sliced in half
unsalted butter - cubed at room temperature
olive oil
salt and pepper

Preparation:
Preheat oven to 400F degrees. Pat the grouper filets dry. Season the with salt and pepper. Heat a non-stick sauté pan on medium heat. Place 1 tbsp. of olive oil with 1 tbsp. of whole butter in the sauté pan.
Place the grouper filets presentation side down first and sear. Once you have a golden brown color on the sear, flip the filets to the other side and place the sauté pan with the filets inside the 400F degree oven and cook for 6 minutes.

While the Grouper is cooking in the oven, warm up the Beurre Monte, hearts of palm fettuccine, sliced heirloom tomatoes, and pancetta. 

Place the English pea puree on the plate. Next, place the fettuccine with tomatoes and pancetta mix on top of the pea puree. Finally, remove grouper from oven and let rest for one minute. Plate the grouper and place a little bit of the Beurre Monte on top then garnish with thinly sliced chives.



Pancetta
Ingredients:
4 oz.pancetta - diced

Preparation:
Place the diced pancetta in a pot and render it over medium heat. When the pancetta is crispy, remove from heat and place onto paper towel lined plate in order to drain the excess fat.

Beurre Monte 
Ingredients:
8 oz.
1 tbsp.
To taste
Vermont cultured butter
water
salt and pepper
Preparation:
Bring 1 tbsp. of water to a simmer in a pot. Remove pot from heat and slowly whisk in butter a little at a time. Season with salt and pepper. Hold warm. It should be the consistency of a creamy butter sauce. 

Hearts of Palm Fettuccine
Ingredients:
1 1/2 lbs.
2 oz.
2 qts.
To taste
To taste
hears of palm - sliced into fettuccine
chives - sliced very thin
water
salt and pepper
sugar - about half the amount of salt used

Preparation:
Slice the hearts of palm with a mandolin with the wide and coarse toothed blade. Pick the best slices that look identical to a Fettuccine shape. Bring 2 quarts of salted and sugared water to a boil. Shock the sliced hearts of palm in an ice water bath for one minute. Boil the hearts of palm for one minute. Shock them again. Set aside.
English Pea Puree
Ingredients:
1 lb.
2 qts.
2 oz.
To taste
To taste
English peas - blanched
water
unsalted butter - cubed at room temperature
salt and pepper
sugar - about half the amount of salt used

Preparation:
Start a pot with 2 quarts of salted and sugared water and bring to a boil. Shock the fresh English peas in an ice water bath for one minute and then boil the peas for one minute. Transfer back to the ice bath again for one minute. Place in a blender. Add the salted and sugared water that you used to cook the peas little by little until you have a smooth puree consistency. Add cubed butter a little at a time at the end of the blending process. Taste and adjust the seasoning with salt and pepper. Pass the puree through a fine mesh strainer and hold it warm. 

Thanks to the kitchens of the Walt Disney World Swan and Dolphin Resort







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