Recipe - Grouper With Horseradish Crust And Oysters In Saffron Cream

CRUST
1 Stick butter
3 cup Bread crumbs
3 tablespoon Horseradish
1 bn Flatleaf parsley; leaves
only, chopped
2 tablespoon Creole seasoning
4 Grouper fillets; 810 oz.
each

SAUCE
1 qt Whipping cream
1 tablespoon Butter
1 tablespoon Chopped onions
One half teaspoon Chopped fresh garlic
1 Doz fresh oysters
One fourth teaspoon Saffron; (about 10 threads)
One half teaspoon Salt
One half teaspoon White pepper

This dish was one of the first creations of Commander's Chef Jamie Shannon
after he took over that job. It utilizes the bigflaked, tender Gulf
grouper fish with a unique crusty topping with horseradish. The sauce is
made with the second most expensive (after white truffles) ingredient in
the world, saffron (don't worrya little bit goes a long way) and fresh
oysters.

Preheat the oven to 400 degrees.

1. Melt the butter and blend it with the other crust ingredients to form a
nearpaste. Divide this into four portions, and cover the top of each
grouper fillet with a layer of the crust. With the back of a knife, make a
crisscross pattern in the crust for eye appeal.

2. Place the encrusted fish fillets into a large skillet or baking pan,
lightly oiled with olive oil. Bake the fish in a preheated 400degree oven
for 1014 minutes.

3. Meanwhile, make the sauce. Reduce the cream by one third in a saucepan.
In a skillet, heat the butter over medium heat and in it saute the onions,
shallots, and garlic until translucent.

4. Add the reduced cream to the skillet and bring to a boil. Strain the
contents of the skillet back into the saucepan and add the saffron, salt,
pepper, and oysters. Cook until edges of the oysters begin to curl.

5. Place the fish on serving plates and surround with three oysters per
person. Pour the sauce onto the plate, around (but not over) the fish.

Posted to recipeludigest by "Joe" Broutek@worldnet.att.net on Mar 2,
1998