Sautéed Black Grouper with Blue Crab Farro and Pea Shoot Salad
4ea 7oz Black Grouper Filets
2 Cups Cooked Farro
1\2# Lump Blue Crab Meat
2 Tbsp Chopped Chives
2 Tbsp Chopped Parsley
1 Tbsp Picked Thyme Leaves
1 Tbsp cold unsalted Butter
2 tbsp Grated Parmesan Cheese
1\2 Cup Piquillo Pepper (Small Dice)
3 Tbsp White Wine
1.5 Cups Beurre Blanc (Recipe to Follow)
1 Cup Chicken\Vegetable Stock
3 Cups Picked Green Pea Shoots
1 Tbsp Micro Cilantro
1 Tbsp Micro Chives
1 Lemon Segmented and Juiced
2 Tbsp Extra Virgin Olive Oil
3 Cups White wine
1 Cup Heavy Cream
2 Shallots Minced
1 Clove Garlic Minced
1\2 # Ice Cold Unsalted Butter (cubed)
1 Sprig of Thyme
Method: Pre Heat oven to 400 degrees.
Start the Beurre blanc first by reducing the white wine, thyme, garlic, shallot until almost dry. Add the
heavy cream and reduce it by half. At this point slowly whisk the cold butter in, over medium\low heat.
Pull out the thyme and add the Piquillo peppers and set aside in a warm area.
Starting the farro, add the grains and the stock to a heavy bottom sauce pot. Bring to a boil and allow
the farro to absorb the stock. Season with Salt and Pepper. Once the grains are seasoned, turn the heat
down and add the chopped herbs, crab meat, butter and Parmesan. Combine well.
Using a Teflon or non stick pan over medium high heat add a touch of olive oil and. Season the fish with
salt and pepper. Place in the hot pan with oil. Once the fish has started to brown, add a cube of cold
butter. Allow this to continue to brown, but not burn. At this point flip the fish over and place into the
oven. Cook for about 7-9 minutes or until about 90% cooked. Pull the fish out and deglaze the pan with
white wine. Allow to finish cooking and rest in the white wine.
To build the dish, spoon the farro on to a plate or bowl. Set cooked fish on top. Spoon the beurre blanc
around the farro.
Toss the green pea, micro cilantro and micro chives in a small bowl with the lemon and olive oil. Season
with salt and pepper and Top the dish with salad.