SALTIMBOCCA OF GROUPER WITH CRAB JUS AND CAULIFLOWER PUREE

 

Cauliflower Puree

30g unsalted butter
225g brown onion, thinly sliced
4 medium cloves garlic, thinly sliced
1 large head cauliflower, trimmed and cut into florets
475ml cream, or homemade or store-bought low-salt chicken stock
1 sprig thyme
Salt

In a large enough saucepan, melt butter over medium-high heat. Add onion and garlic and cook, stirring often, until softened and translucent, about 5 -7 minutes.

Add cauliflower, cream or stock, and thyme. Cover, bring to a simmer and cook, until cauliflower is tender, 5 to 6 minutes. Uncover and continue to simmer, stirring occasionally, until liquid is reduced to a quarter, about 20 minutes. Discard thyme.

Using a blender, blend cauliflower and liquid to form a very smooth purée. Season with salt.

Crab Jus

150mls of Jus or gravy sauce

75g of fresh picked crab meat or pasteurised from a tin if you prefer.

Make or buy jus. Making jus is a matter of reducing good quality beef or chicken stock with port and red wine. Or make your favourite gravy and add crab meat to the hot sauce. Do not bring to the boil as the crab meat will turn to pulp.

Saltimbocca of Grouper

180g – 200g of fresh grouper per person
4 strips of prosciutto
4 nice Sage leaves

Grouper is my favourite fish to use for this dish as the grouper can withstand the high heats and still maintain a delicate flavour.

Lay one slice of prosciutto on a piece of cling film, laid out on the bench.  Place one nice large leaf of fresh sage in the middle of the prosciutto then place the piece of Fish, skin side down next. With the cling film pull up the sides of the ham over the fish. Pat down to stick.

Pan fry the fish skin side down in a hot pan with oil and butter until lightly golden in colour. Turn over on to an oven proof tray place. Place into the oven at 200 deg C, until the fish is cook through. This is easy to tell with grouper as the white omega proteins are released on cooking approx. 7 to 9 minutes.

To plate place puree in the centre of the plate. Place cooked fish in the middle of the puree and sauce around the outside. Garnish with fresh herbs.

 

— DARREN CONOLE, EXECUTIVE CHEF – THE GEORGE