Chris Sherrill’s Grouper Jubilee

By Chris Sherrill of EAT! Catering for BP's Spirit of the Gulf Events during the 2012 Summer Olympics in London | Seafood: Fish and Shrimp

6 Servings | Prep Time: 1 hour

What you need

Ingredients
Soybean Mousse: 1 c. fresh-shelled soybeans; 1 roasted red bell pepper; 2 tbsp chipotle hot sauce; ½ c. sour cream; ¼ c. extra-virgin olive oil; to taste salt
Grouper: 1 lb fresh Alabama Gulf Grouper filet, boneless and skinless; 1 tbsp Greek seasoning; 1 tbsp extra-virgin olive oil
Shrimp: ½ lb fresh Alabama Gulf Shrimp, peeled, deveined and split in half lengthwise; ½ tsp salt; ½ tsp fine grind black pepper; ½ tsp granulated garlic; 1 tbsp extra-virgin olive oil; 2 tbsp clarified butter
Pecan-Smoked Oyster Aioli: ¼ c. coarsely chopped smoked Alabama Gulf Mullet filet; 3 egg yolks; ½ c. cold pressed pecan oil; 1 tbsp chipotle hot sauce; 1 tbsp apple cider vinegar; 1 tsp dijon mustard; 1 clove garlic, peeled; to taste salt; garnish chive brunoise; garnish carrot brunoise; garnish red bell pepper brunoise

Steps

1.

With a recipe this intricate, you’ll have to prepare everything in stages. Here’s everything you’ll need in the order that you’ll need it.

Soybean Mousse

1.

Rinse the soybeans well. In a stockpot over medium-high heat, add the soybeans and cover with water by 1 inch, then salt the water slightly. Bring the pot to a rolling boil then gently simmer the soybeans for 10 minutes. Drain and cool.

2.

To roast the pepper, place the whole pepper directly over an open flame or under a broiler. Turn the pepper frequently until the skin blisters and blackens on all sides. Remove the pepper and place it into a brown paper bag. Seal tightly and let stand for 10–15 minutes. Peel the blistered skin from the pepper while running it under cold water. Seed and dice the pepper once the skin is removed.

3.

In a food processor, combine the soybeans and the roasted pepper. Blend well and add hot sauce and a pinch of salt for flavor. Add sour cream and olive oil and pulse a few times to incorporate into the soybean mixture.

4.

Once the mousse is mixed well, place it into a refrigerator to set.

Grouper

1.

Cut the filets into six portions, then season the filets with Greek seasoning very lightly on both sides. In a large skillet, sear the filets in olive oil over high heat, keeping them rare to medium.

2.

Once the filets are lightly seared, set them aside on a greased broiling plate.

Shrimp

1.

Preheat your grill for high heat.

2.

In a mixing bowl, combine the salt, black pepper and granulated garlic. Toss the shrimp in olive oil and season with the seasoning blend.

3.

Chargrill the shrimp on high heat very quickly. Right before removing the shrimp from the grill, drizzle them with clarified butter to create a flame. Remove the shrimp and set them aside.

Pecan-Smoked Oyster Aioli

1.

In the bowl of a food processor, combine the egg yolks, lemon juice, hot sauce and vinegar. Blend the mixture until the egg yolks turn very light in color. Add mustard and garlic and blend well.

2.

With the food processor running, slowly drizzle the mixture with pecan oil through a feeding tube, taking care not to add too much at a time (a few drizzles at a time will work best). Add the smoked mullet and blend again. Season to taste with salt and set aside.

Assembly

1.

Preheat a convection oven or broiler to high heat. Arrange a fan of grilled shrimp on top of the grouper filets on a broiler plate. Drizzle the aioli over the fish and shrimp. Place the broiler plate into a hot oven or under a boiler until the aioli just begins to brown.

2.

As the fish filets cook, place a dollop of soybean mousse in the center of each plate. Remove the fish filets and shrimp and arrange an equal portion directly over the mousse on each plate.

3.

Garnish with a fine brunoise of chive, carrot and red bell pepper and serve.

4.

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