|
|
|
|
|
|
|
 Aris' Pairing For This Dish: 2004 Monkey Bay - Sauvignon Blanc |
|
Ingredients
|
|
|
Grouper filet (8oz)
1 cup Sliced Almonds
1 cup Panko Bread Crumbs
1 teaspoon Salt & Pepper
6 oz Cooked Rice (any)
1 tablespoon Butter (unsalted)
½ cup Heavy Cream
2 tablespoons Romano Cheese (grated)
6 Asparagus
¼ cup Gran Marnier
1 cup Orange Juice
¼ cup Sugar
¼ lb Butter (unsalted)
1 cup Balsamic Vinegar
¼ cup Alfalfa Sprouts
|
 |
|
|
|
|
|
Preparation
|
|
|
Puree almonds till fine.
Add panko, puree till powder.
Add S&P.
Combine Gran Marnier & sugar in saucepan.
Reduce till syrup.
Reduce balsamic vinegar on saucepan till syrupy.
Dredge grouper in almond crust.
Sear in hot sauté pan with oil till brown on both sides, cooked through.
Whip butter slowly into Gran Marnier reduction.
Add sugar.
Sautee cooked rice with cream.
Add butter and cheese, cook and stir till creamy.
Blanch asparagus in boiling water.
Sauté blanched asparagus in oil, garlic, salt and pepper.
Plate.
|
|
|
|
|
|
|
|
|
 |
