26 Grouper Cutlets Island Bay

Preparation info

  • Difficulty

    Easy

  • Recipe to Produce

    2

    Portions

Appears in

The Graham Kerr Cookbook: By the Galloping Gourmet

The Graham Kerr Cookbook

By Graham Kerr

Published 1966

  • About

Recipe to produce 2 portions U.S.A. Imperial Metric
Grouper* cutlets (1 inch thick) 2 7-oz. 2 7-oz. 2 200-gram
White peppercorns To season To season To season
Salt To season To season To season
Fresh nutmeg To season To season To season
Flour ¼ cup 1 oz. 30 grams
Clarified butter ¼ cup 2 oz. 60 grams
Shallots ½ cup 2 oz. 60 grams
Dry white wine ¼ cup 2 fl. oz. 60 milliliters
Chopped parsley 1 tbsp. 1 tbsp. 5 grams

*Haddock or cod.

†Scallions or green onions if shallots are not available.

Method

Method of Preparation

  1. Dry cutlets and season with salt, freshly ground peppercorns, and grated nutmeg (very little). Dust with flour.
  2. Finely slice shallots (or small onions).
  3. Chop parsley.
  4. Measure wine.
  5. Heat frying pan to 300°F.
  6. Heat serving dish.

Method of Cookery

  1. Melt butter in pan. Add shallots.
  2. Lay cutlets on shallots.
  3. Cook 5 minutes either side, reducing heat to 250°F., when cooked on first side.
  4. Remove to serving dish.
  5. Pour off any excess fat. Add wine and bring to boil.
  6. Dust cutlets with parsley and coat them with the reduced wine.

Serving

Bennet Potatoes. Green Beans in winter and a good salad dressed with Blue Vein Salad Dressing in the summer. A cool white wine can be served.