Shanna's Grouper Polenta Mango Tomato Sauce
4 oz White wine
4 oz White wine vinegar
2 oz Shallot, chopped
Tarragon stems
1/2 tbl Black pepper, cracked
6 x Egg yolk, stirred
1 lb Butter, clarified
1 pch Cayenne
Salt, to taste
1 tbl Chervil, chopped
1 tbl Tarragon, chopped
1 tbl Lemon juice
1/2 cup Tomato concasse
1/2 cup Avocado, chopped
POLENTA
4 cup Vegetable stock, mixed w/orange juice
1 cup Cornmeal, coarse
1/2 cup 2% milk
1/4 cup Romano cheese, fresh grated
1 tsp Ancho chile paste
GROUPER
1 tsp Ginger
1 tsp Garlic
1 tsp Shallot
1 tsp Lemon zest, or lemon grass
2 oz Olive oil
1 x Lemon, juice of
Salt, to taste
Pepper, to taste
4 x Grouper fillets, 8 ounce
MANGO AND TOMATO SALSA
1 x Mango, diced small
2 x Tomato, concasse
1 x Red onion, diced fine
2 tbl Cilantro, chopped
2 oz Olive oil
1 tsp Green chiles, chopped
Salt, to taste
Pepper, to taste
Method :
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: Concasse: 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 concasse, 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.