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Recipe:
Ingredients:
4 Fish Cart Grouper Fillets around 200g each
Salt
Pepper
Olive Oil
150g Organic Biagi Tomato Pulp
50g Fresh Parsley
50g of Fresh Rosemary
20g of Chives
50g of Fresh Coriander
200g Butter
150g Breadcrumbs
250g White Button Mushrooms
250g Brown Cremini Mushrooms
50ml White Grape Vinegar
1 Onion
1 Garlic Clove
1 Bay Leaf
3 Whole Peppercorns
1 Lemon
150g Salted Butter
Method:
1. Start by the mushrooms duxelles, mince the mushrooms along with 1 onion. Cook in a pan with a knob of butter and olive oil, till cooked down and all moisture evaporated.
2. For the herb crust, in a food processor, pulse the softened butter with parsely, coriander, and rosemary along with the breadcrumbs till mixture comes together, season with salt and pepper. Spread between two baking sheets and freeze. Once frozen cut pieces same size as
the fish fillet.
3. For the sauce, reduce the vinegar with the onion, peppercorn, garlic clove, and bay leaf. Once reduced by half, strain and then add the salted cubed and cold butter, bit by bit, off the heat till it mixes in and emulsifies with the sauce. At the last minute add the juice of 1 lemon, minced herbs, salt and pepper.
4. For the fish, pan sear till 75% cooked, then remove and add on a baking sheet, add a layer of the mushrooms duxelles followed with the Biagi organic tomato pulp and then the herb crust. Place in a 200C preheated oven for about 3-4mins till crust melts on the fish and the fish cooks through.
6. Serve the fish along with the warm herb sauce.