Pan Roasted Grouper Over Beet Risotto Cake
Grouper for the whole group. This mouthwatering filet is served over a crispy, pan fried risotto cake accompanied by a refreshing celery slaw. Leave your family feeling super after they eat this delicious grouper!
Images provided by Beth Zink Photography.
Method
Making the Risotto Cakes
- In a pot over medium-high heat, toast the rice until it smells nutty.
- Add the shallots and stir for 1 min.
- Add the wine and reduce by half.
- Slowly add 1 cup of vegetable stock and stir continuously.
- When the stock is reduced, add another cup. Keep adding stock until the rice is cooked.
- Add the shredded beets and Parmesan cheese. Stir until combined.
- Transfer the rissoto to a square pan and pack it into an even layer. Weigh down with another pan on top.
- Refrigerate overnight.
- The next day, cut the risotto cakes into the desired shape and pan fry until golden brown.
Making the Celery Root Slaw
- In a bowl, combine the celery root, mayo, and lemon.
- Season with salt & pepper to taste. Reserve.
Making the Basil Emulsion
- Combine the basil and oil in a blender.
- Blend on high speed until the oil is warm.
- Cool down in a bowl over an ice bath. Reserve.
Serving the Grouper
- Preheat the oven to 425° F.
- Saute the grouper, skin side down, in a pan and press for 15 secs.
- Place the pan in the oven for 6 mins. or until the grouper is cooked through.
- Place the risotto cakes on the serving plates.
- Portion the grouper and place on top of the cakes.
- Drizzle the fish with the basil emulsion and garnish with chopped herbs.
