Crushed New Potaoes Peekay Toe Crab Peruvian Rocoto Chili Emulsion STAWBERRY GROUPER: • Strawberry Grouper Fillet • Maldon Sea Salt • Black Pepper • Olive Oil PEEKAY TOE CRAB & POTATOES: • Peekay Toe Crabmeat • Boiled New Potatoes • Salt • Pepper • Extra Virgin Olive Oil • Basil Chiffonade PERUVIAN ROCOTO CHILI EMUSLION: • Garlic Confit • Seafood Stock • Peruvian Rocoto Chili Paste • Oil from the Garlic Confit SIDES: • Leeks • Butter • Thyme • Salt • Pepper • Chicken Stock DIRECTIONS: Marinate the grouper fillets with salt, paper & olive oil. Crush potatoes with a fork in crabmeat with basil. Season with salt & pepper then finish with room temperature olive oil. Blend the garlic confit, seafood stock, rocoto chili paste. Drizzle olice oil slowly as you blend to form an emulsion. Sauté the leeks with butter & then add stock. Cook for 10 minutes until soft. Season with salt & pepper. Grill the seasoned grouper on a charcoal grill for 2 minutes. Mold the crab & potato salad in the center of the plate. Top the salad with the grouper and drizzle with chili emulsion. Garnish with sliced radish & micro greens. GRACE BAY CLUB For Dining Reservations at Grace Bay Club: (649) 946-5050 | Email: email@example.com | Visit OpenTable.com GRACEBAYCLUB.COM
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