The Recipe
Yellowedge Grouper with Savory Sweet Corn Pudding, Oyster Mushroom Vinaigrette and Petite Greens
COOK TIME : 25 minutesPREP TIME : 25 minutes
From Food Network
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Ingredients
DESCRIPTION
No description provided.
INGREDIENTS
- 1 tablespoon unsalted butter, at room temperature
- 2 cups oyster mushrooms, stems removed
- Kosher salt and freshly ground black pepper
- 2 ounces blended vegetable and olive oil
- 1 ounce unsalted butter, at room temperature
- 1 shallot, finely minced
- Four 6-ounce fillets Yellowedge gulf grouper, skin and bones removed
- Petite greens, for serving
- 1 clove garlic, finely minced
- 4 sprigs fresh thyme
- 1 ounce fine quality sherry vinegar
- 2 1/2 ounces fine quality extra-virgin olive oil
- 3 ears corn, shucked, silk removed and kernels shaved off the cob
- 1/4 ounce tupelo honey
- 1 cup vegetable stock
- 2 sprigs fresh thyme, leaves picked
- 1/2 tablespoon creme fraiche, at room temperature
DIRECTIONS
NUTRITION
Calories | 0 | 0% | |
Cholesterol | 0 | 0% | |
Carbohydrates | 0 | 0% | |
Fat | 0 | 0% | |
Protein | 0 | 0% |
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