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

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</

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