Yellowedge Grouper with Savory Sweet Corn Pudding, Oyster Mushroom Vinaigrette and Petite Greens
Foodnetwork.com
Foodnetwork.com
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Ingredients

  • 2 cups oyster mushrooms, stems removed
  • 2 1/2 ounces fine quality extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 2 sprigs fresh thyme, leaves picked
  • 1 clove garlic, finely minced
  • 1 shallot, finely minced
  • 1 ounce fine quality sherry vinegar
  • 1/4 ounce tupelo honey
  • 1 cup vegetable stock
  • 3 ears corn, shucked, silk removed and kernels shaved off the cob
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon unsalted butter, at room temperature
  • 1/2 tablespoon creme fraiche, at room temperature
  • Four 6-ounce fillets Yellowedge gulf grouper, skin and bones removed
  • Kosher salt and freshly ground black pepper
  • 2 ounces blended vegetable and olive oil
  • 1 ounce unsalted butter, at room temperature
  • 4 sprigs fresh thyme
  • Petite greens, for serving

Instructions

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