Drum Fish Over Chavignol Grits
6 to 7 ounce drum fish filet
4 to 6 asparagus stalks depending
on size
6 ounces grits
1 ounce crème fraîche
1.5 ounces Crottin de Chavignol goat cheese
a pinch of saffron
1 red bell pepper
1/4 clove of minced garlic
1/8 reduced yellow onion
salt and pepper to taste
1 2- to 3-inch section of leek stalk pulled apart into fine chards – can also be pulled with vegetable peeler
Cook stone-ground grits to your taste. Towards end of the cooking cycle, add crème fraîche and goat cheese. Blend well and let rest in warmer.
Sauté fresh fish filet in extra virgin olive oil to sear, then bake oven to finish.
Boil and blanch red bell peppers. Remove seeds, peel and purée with salt and pepper, heavy cream, finely minced onions, garlic and Iranian Saffron. Season to taste.
Clean then steam asparagus.
Cut fresh leek stalks in 2- to 3-inch portions. Pull apart and pan-fry chards in duck fat until golden. Set on absorbent material and use as garnish. Serves 1.
Ciro’s Coté Sud Restaurant
7918 Maple St.| 866-9551
www.cotesudrestaurant.com
