Greg Doyle, Grant King, Katrina Kanetani

Poached Bass Grouper with Carrot Purée, Onion Shells and Oyster Mushrooms

Name: Poached Bass Grouper with Carrot Purée, Onion Shells and Oyster Mushrooms
Cuisine: Australia
Ingredients: 2 french shallots, finely diced; 100 g (3½ oz) cold butter, cubed; 50 ml (1¾ fl oz) cream; 150 ml (5 fl oz) white wine; 40 ml (1¼ fl oz) champagne vinegar; 4 white peppercorns; 4 tablespoons carrot purée; salt and freshly ground black pepper, to taste; 16 needle or baby leeks, washed and trimmed; 20 oyster mushrooms; 16 small chervil sprigs; salt and freshly ground black pepper, to taste; 16 small tarragon sprigs; 4 × 175 g (6 oz) bass grouper fillets, trimmed of all bloodline; 20 g (¾ oz) butter; juice of ½ lemon; 1 litre (35 fl oz/4 cups) court bouillon; 1 thyme sprig; 16 needle or baby leeks, washed and trimmed; 4 baby onions, peeled; 100 ml (3½ fl oz) white chicken stock

Preparation info

Serves
4

Difficulty
Medium

Appears in

Pier

By Greg Doyle , Grant King and Katrina Kanetani

Published 2008

About

Ingredients

Beurre Blanc

100 g (3½ oz) cold butter, cubed
2 french shallots, finely diced</

Oceania
Australia
Sydney
Main course
Gluten-free

Method

To make the beurre blanc, place a teaspoon of butter in a small saucepan and bring to the heat. Add the shallots and peppercorns and sweat together until soft. Add the vinegar and cook until it has evaporated. Add the wine and reduce by half. Add the cream and reduce. Gradually whisk