Recipe - Grilled Ground Lamb Kaebabs With Fresh Hot Pepper Sauce

42 ounce Grouper fillet, thick, cut
On bias cut in 7oz
Portions
8 ounce Butter
24 Fluid ounces heavy cream
1 ounce Shallots minced
6 Fluid ounces white wine
1 pn Salt to taste
1 pn Black pepper to taste
8 tablespoon Fresh lemon juice
1 cup Oyster mushrooms
1 cup Shiitake mushrooms
Sliced
One half cup Morels cut or sliced up rounds
1 cup Kennet Square mushrooms
Sliced
One fourth cup Fresh thyme minced
One fourth cup Fresh oregano minced
2 ounce Clarified butter

STEP ONE: Prepare the Sweet Corn and Anaheim Chili Pepper Relish, Yellow
Tomato Concasse, Mushroom Duxelle, Charred Tomato Coulis. See the recipes
for these condiments in this cookbook.

STEP TWO: Cook 1 cup of red lentils in water until just tender. Drain and
reserve until ready to serve. Wash one head of Frisee lettuce and reserve.

STEP THREE: Preparation of the "Wild Mushroom, Fresh Thyme, and Oregano
Cream Reduction" Sweat together the shallots and butter. Add the white
wine and reduce by one third. Add the juice of about four lemons, cream,
salt, and pepper and reduce to a velvety consistency.

STEP FOUR: In a separate skillet, saute the assortment of mushrooms in the
clarified butter. Add the fresh herbs and add the mushroom mixture to the
cream reduction.

STEP FIVE: Prepare the Grouper The grouper filets should be about seven
ounces each, thick and fresh, cut on a bias. Season with salt and pepper to
taste. Coat in clarified butter and grill.

STEP SIX: Assemble and Serve Mirror the plates with the reduction sauce,
sprinkle with cooked red lentils. Place the grouper in the center of the
plate. Arrange the duxelle and concasse around the plate. Put some coulis
in the center of the duxelle. Place the Frisee just under the edge of the
grouper. Spoon the relish onto the Frisee. Flash under the broiler for a
few seconds and serve. Garnish with edible flowers.

Recipe By : David Leo Banks of Harry's Savoy Grill, Wilmington, DE

From: Date:

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip