Butter Poached Grouper Recipe
truffle celeriac puree, arugula fennel salad
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Ingredients
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For the Butter Poached Grouper
For the Truffle Celeriac Puree
For the Arugula Fennel Salad
Method
For the Butter Poached Grouper
- 1
Prepare the Butter
In a saucepan, melt the unsalted butter over low heat until fully melted. Add salt, pepper, and lemon juice. Keep warm but do not let it boil.
- 2
For the Truffle Celeriac Puree
- 3
Cook the Celeriac
Place the diced celeriac in a pot of salted boiling water. Cook until tender, about 15-20 minutes. Drain well.
- 4
Blend the Puree
In a blender, combine the cooked celeriac, heavy cream, truffle oil, salt, and pepper. Blend until smooth and creamy. Adjust seasoning if necessary.
For the Arugula Fennel Salad
- 5
Prepare the Salad
In a large bowl, combine arugula and sliced fennel. Drizzle with olive oil and lemon juice. Toss to coat evenly. Season with salt and pepper to taste.
Assembly
- 6
Serve the Dish
On each plate, place a generous scoop of truffle celeriac puree, top with poached grouper, and serve a side of arugula fennel salad.
