The Recipe Box Menu

Baked fillet of grouper with lobster mousseline, steamed plantain, curry-scented butter emulsion

 

Executive Chef Andrew Baxter of the Galley Bay Resort, Antigua, presented one of the best seafood dishes I have ever eaten.

img  Fish
5 x 6 ounce grouper fillet, cleaned and seasoned with salt and pepper
1 spiny lobster tail, cooked and diced
1 egg
1/2 bunch shredded cilantro
5 ounces heavy cream

 Sauce
8 ounces unsalted butter
8 fluid ounces heavy cream
6 fluid ounces dry white wine
1 teaspoon thyme leaves
1 lime, zested, juice removed

Garnish
1 ounce unsalted butter
2 cups shredded vegetables, e.g.: carrot, yellow squash, zucchini, leeks, fennel, etc.
4 whole Just ripe plantains, steamed and sliced


Take one grouper fillet and an egg and blend in food processor until smooth. Put the puree in a bowl over ice, fold in the diced lobster meat and slowly fold in the heavy cream. Add the cilantro, season with salt and pepper. Divide the mousse into 4, and spread onto the skin side of the remaining grouper fillets. Fold neatly and place into an oven proof dish. Pour in the white wine and bake in a medium to high oven for approximately 20 minutes or until the flakes of the fish show signs of separating. Remove from the oven and allow to rest.


Pour the cooking liquor from the fish pan into a clean sauce pan and reduce by 2/3 over a medium flame. Add the heavy cream, bring to gentle simmer, whisk in the butter a few pieces at a time until all is absorbed by the sauce which will have a lovely shine. Strain the sauce, add the thyme lThe Recipe Boxeaf, lime zest and juice, salt and pepper to taste. Wilt the vegetables in a hot pan with a little butter and water. Arrange the steamed plantain and vegetables on the plate, place the fish on top and spoon the sauce over and around. Serve and enjoy.