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Fish | |
| 2 slices of bacon chopped 4 7-ounce grouper fillets ¼ cup minced shallots 1 cup egg wash (2 eggs, ½ cup milk, salt & pepper) 1/3 cup seeded and chopped tomato 1 cup flour ½ t. tarragon 1 t. salt ¼ cup heavy cream ¼ t. black pepper ¼ cup white wine 1 T clarified butter 1 T grain mustard 1 cup cornbread crumbs (leftover cornbread toasted and ground in food processor) 4 T butter room temperature Salt & pepper to taste | |
| 1. In a medium saucepan fry the bacon add shallots and cook till translucent add tomatoes, and tarragon cook for 5 minutes. Add heavy cream, chicken stock and mustard cook for 15 minutes over medium heat. 2. To prepare the grouper, mix the flour with the teaspoon of salt and ¼ teaspoon of pepper. Dredge the fillets in the seasoned flour, egg wash and the cornbread crumbs. 3. Heat the clarified butter in a large skillet over medium-high heat. Place the fillets in the skillet sauté for 3 minutes on each side till golden brown. When cooked the fillets should be opaque in the center. Do Not Overcook. | |
Unrated | |
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