Page 13 - Element Exckusives E-news Magazine, July 2019

pan roasted grouper with truffled farro risotto
Yield: 4 entrées
Ingredients
4 6oz. Grouper Fillets
8 oz. raw farro
Salt to taste
Pepper to taste
6 oz. Cream
4 oz. Butter
4 oz. Shiitake Mushrooms 32 oz. Water Leaves
6 Sage Leaves
6 oz. Vidalia Onion
1 oz. Garlic
8 oz. White Wine
• Bring water to a boil and cook farro until al dente about 15 minutes.
• Drain and cool farro.
• Oil, and season grouper fillets with salt and pepper.
• Place large sauté pan over high heat and bring to temperature. Place fillets in pan and place immediately into pre-heated 400o F. oven for 3 minutes.
• In large sauté pan place butter on medium high heat.
• Place onions, garlic, and shiitake mushrooms into pan and sauté for
3-5 minutes.
• Add cooked farro to pan and deglaze with white wine.
• Add cream to pan and stir until cream has reduced and farro is ‘creamy’ in texture. (Normally never add cream to traditional risotto, as the rice releases its own starch and creates a creamy and velvety texture naturally.)
• Chop 2 of the sage leaves and stir into mixture; adjust seasoning with salt and pepper.
* For a garnish heat some oil in a separate pan until 350o F... Very carefully place sage leaves in pan one at a time to fry them... This will take 15 seconds and place on plate with paper towel to drain.
• Turn fish over in pan and cook for final 2
minutes.
• For plating, place mound of ‘risotto’ in
center of plate.
• Place fish on top of risotto, skin side up,
and garnish with fried sage.
• Enjoy with a spicy Malbec or Zinfandel,
or a medium full bodied Sangiovese.
Cheers, Chef Nils