Pan Cooked Yellowedge Grouper Recipe
Brown Butter and Sweet Potato Purée ~ Black Truffle Crema ~ Pickled Chanterelles
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Ingredients
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For the Grouper
For the Sweet Potato Purée
For the Black Truffle Crema
For the Pickled Chanterelles
Method
For the Pickled Chanterelles
- 1
Prepare the Pickling Liquid
In a small saucepan, combine white vinegar, water, sugar, and salt. Bring to a boil, stirring until sugar and salt dissolve.
- 2
For the Sweet Potato Purée
- 3
Cook the Sweet Potatoes
Peel and cube the sweet potatoes. Boil in salted water until tender, about 15 minutes. Drain.
- 4
Make the Purée
In a blender, combine the cooked sweet potatoes, heavy cream, salt, black pepper, and nutmeg. Blend until smooth. Keep warm.
For the Grouper
- 5
Season the Fish
Pat the grouper fillets dry and season with salt and black pepper.
- 6
Cook the Fish
In a large skillet, heat olive oil over medium-high heat. Add the grouper fillets and cook for about 3-4 minutes on each side until golden brown. Remove from pan and let rest.
- 7
Make Brown Butter
In the same skillet, reduce heat to medium and add unsalted butter. Cook until the butter turns golden brown and has a nutty aroma, about 5 minutes.
Assembly
- 8
Plate the Dish
On each plate, spread a generous amount of sweet potato purée, place a grouper fillet on top, drizzle with brown butter, and garnish with pickled chanterelles and a dollop of black truffle crema.
