Yellowedge Grouper with Savory Sweet Corn Pudding, Oyster Mushroom Vinaigrette and Petite Greens

Recipe courtesy of Brian Murray

Watch how to make this recipe.

Yellowedge Grouper with Savory Sweet Corn Pudding, Oyster Mushroom Vinaigrette and Petite Greens

Name: Yellowedge Grouper with Savory Sweet Corn Pudding, Oyster Mushroom Vinaigrette and Petite Greens
Prep time: P0Y0M0DT0H25M0.000S
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 4 servings
Ingredients: 2 cups oyster mushrooms, stems removed; 2 1/2 ounces fine quality extra-virgin olive oil; Kosher salt and freshly ground black pepper; 2 sprigs fresh thyme, leaves picked; 1 clove garlic, finely minced; 1 shallot, finely minced; 1 ounce fine quality sherry vinegar; 1/4 ounce tupelo honey; 1 cup vegetable stock; 3 ears corn, shucked, silk removed and kernels shaved off the cob; Kosher salt and freshly ground black pepper; 1 tablespoon unsalted butter, at room temperature; 1/2 tablespoon creme fraiche, at room temperature; Four 6-ounce fillets Yellowedge gulf grouper, skin and bones removed; Kosher salt and freshly ground black pepper; 2 ounces blended vegetable and olive oil; 1 ounce unsalted butter, at room temperature; 4 sprigs fresh thyme; Petite greens, for serving

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Level: Intermediate
Total: 50 min

Prep: 25 min
Cook: 25 min

Yield: 4 servings

Level: Intermediate
Total: 50 min

Prep: 25 min
Cook: 25 min

Yield: 4 servings

Ingredients

Oyster Mushroom Vinaigrette:

2 cups oyster mushrooms, stems removed

2 1/2 ounces fine quality extra-virgin olive oil

Kosher salt and freshly ground black pepper

2 sprigs fresh thyme, leaves picked

1 clove garlic, finely minced

1 shallot, finely minced

1 ounce fine quality sherry vinegar

1/4 ounce tupelo honey

Corn Pudding:

1 cup vegetable stock

3 ears corn, shucked, silk removed and kernels shaved off the cob

Kosher salt and freshly ground black pepper

1 tablespoon unsalted butter, at room temperature

1/2 tablespoon creme fraiche, at room temperature

Yellowedge Gulf Grouper:

Four 6-ounce fillets Yellowedge gulf grouper, skin and bones removed

Kosher salt and freshly ground black pepper

2 ounces blended vegetable and olive oil

1 ounce unsalted butter, at room temperature

4 sprigs fresh thyme

Petite greens, for serving

Directions

For the vinaigrette: Heat a medium skillet, and then add the mushrooms and saute in the olive oil, sprinkling with salt and black pepper, until wilted, 1 to 2 minutes. Add the thyme, garlic and shallots and saute for 1 more minute. Reduce the heat and add the sherry vinegar and honey. Stir to combine. Taste and add more salt and pepper, if needed, and reserve for plating.
For the corn pudding: Puree the stock and corn in a high-speed blender. Strain the corn puree through a fine strainer, and then pour into a double boiler over moderate heat. Season with salt and pepper. Stir often; the mixture will begin to thicken from the natural starch in the corn. Cook until desired consistency, and then stir in the butter and creme fraiche. Taste and adjust the salt and pepper, if needed, and keep warm.
For the grouper: Preheat a large nonstick skillet over medium-high heat. Sprinkle the fillets with salt and pepper. Add the oil to the skillet, and then carefully add the grouper fillets; do not overcrowd the skillet. Sear the fish well, while adding the butter and fresh thyme. Cook until the grouper is well seared and just cooked through, 3 minutes per side. Remove from the skillet.
To serve, plate 4 ounces of corn pudding into each of four 12-inch shallow bowls. Place a warm grouper fillet in the center, and garnish with the mushroom vinaigrette and petite greens. Serve and enjoy!

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Executive Chef Brian Murray, Fish Out of Water, WaterColor, FL