Recipe - Pan-Seared Grouper Wsoft Ancho Polenta And Avocado Sauce Cho

SAUCE CHORON
4 ounce White wine
4 ounce White wine vinegar
2 ounce Shallot; chopped
Tarragon stems
One half tablespoon Black pepper; cracked
6 Egg yolk; stirred
1 pound Butter; clarified
1 pn Cayenne
Salt; to taste
1 tablespoon Chervil; chopped
1 tablespoon Tarragon; chopped
1 tablespoon Lemon juice
One half cup Tomato concassé
One half cup Avocado; chopped

POLENTA
4 cup Vegetable stock; mixed
w/orange juice
1 cup Cornmeal; coarse
One half cup 2% milk
One fourth cup Romano cheese; fresh grated
1 teaspoon Ancho chile paste

GROUPER
1 teaspoon Ginger
1 teaspoon Garlic
1 teaspoon Shallot
1 teaspoon Lemon zest; or lemon grass
2 ounce Olive oil
1 Lemon; juice of
Salt; to taste
Pepper; to taste
4 Grouper fillets; 8 ounce

MANGO AND TOMATO SALSA
1 Mango; minced small
2 Tomato; concassé
1 Red onion; minced fine
2 tablespoon Cilantro; chopped
2 ounce Olive oil
1 teaspoon Green chiles; chopped
Salt; to taste
Pepper; to taste

Note 1: The recipe states "4 cups vegetable stock and orange juice mixed",
but does not give any amounts for each to make up the 4 cups.

Note 2: Concassé: Peeled, seeded tomatoes, chopped fine.

SAUCE: Combine the white wine, white wine vinegar, shallots, tarragon
stems, and cracked black pepper in a saucepan. Bring to a boil, reduce to
onethird the volume and strain. Stir the warm reduction into the egg yolks
and whip continuously over a double boiler until thickened. Slowly add in
the clarified butter, whisking constantly. Add the cayenne, pepper, salt,
all but One half teaspooon chervil, tarragon, lemon juice, tomato concassé, and
avocados. Reserve the One half teaspoon chervil for garnish. Keep the sauce warm
until service.

POLENTA: Bring the vegetable stock and orange juice to a boil. Gradually
whisk the cornmeal into the stock. Reduce heat, and simmer, stirring
frequently, until thickened. Add the milk and cook until cornmeal is
creamy. Remove from heat and stir in the Romano cheese. Season to taste and
reserve.

GROUPER: Mix the ginger, garlic, shallots, lemon zest, olive oil, lemon
juice, salt, and pepper together into a paste with a hand blender. Spread
over the fish and marinate for 1 to 2 hours. Heat a heavy skillet until it
smokes. Place the fish, skin side down, in the pan to brown then turn it
over. Let the fish brown, and finish in a hot oven. Add oil if needed.

SALSA: Mix all ingredients together. Set aside.

SERVICE: Pipe polenta with a pastry bag onto the left side of the plate in
a curved ropelike presentation. Place a spoonful of the mango and tomato
salsa in the center of the plate, top with the grouper and nap Choron sauce
over half the fish. Sprinkle with One half teaspoon reserved chervil.

Recipe from "The National Culinary Review", September 1997.

NOTES : In 1980, as the captain of Team USA, he led the team into its
first gold medal in the hot food division of the International Kochkunst
Ausstellung, held in Frankfurt, Germany. Chef Friedenreich says that
victory, along with opening his own restaurant in 1979 and passing his
certified master chef exam five years ago, are the highlights of his
culinary career. Chef Friedenreich describes his demo recipe panseared
grouper with soft ancho polenta and avocado sauce Choron as New World
Cuisine. In it, he marries classical, old world touches, with new world
products and techniques. For example, he prepares a traditional sauce
Choron then embellishes it with minced avocados.
Recipe by: Klaus Friedenriech, CMC, AAC

Posted to TNT Recipes Digest by "Glen G. Hosey" hosey@erols.com on Apr
07, 1998