Le Pavillon’s Executive Chef Derek McKenna shares its Coriander Dusted Red Grouper with Mango-Lime gastrique and Yukon Potato Mousseline
1 Tablespoon Avocado Oil
1 teaspoon piquant peppers
1/4 teaspoon fresh jalapeños, minced
1 Tablespoon fresh ripe mango
1/2 teaspoon cilantro, chopped
1/4 teaspoon red pepper flakes
1/2 teaspoon lime zest
2 Tablespoons lime juice, freshly squeezed
1 Tablespoon brown sugar
2 Tablespoons butter, coild
Salt & pepper to taste
Place avocado oil in pan and heat to medium. Add piquant and jalapeños, and sauté for 30 seconds. Add mango, cilantro, red pepper flakes and lime zest, and sauté for additional 30 seconds. Using the lime juice, deglaze your pan. Add brown sugar and reduce by half. Add butter and whisk until incorporated and sauce is more like a glaze. Salt and pepper to taste sweet and sour.
Yukon Potato Mousseline
3 pounds Yukon Gold Potatoes, peeled, rinsed and cut into uniform portions
1/2 pound butter, cold
1 cup heavy cream
Salt to taste
Place potatoes into a small pot of cold water at medium heat. Allow potatoes to become soft but not waterlogged. Heat cream up in separate pan, but don’t allow to boil. When potatoes are done, place them into a ricer or sleeve. Press though while adding butter. After all potatoes have been pushed though, use a rubber spatula to fold in the heavy cream until you get a smooth and velvet-like consistency. Season with salt.
1 Tablespoon coriander
1 teaspoon fennel seed
1/4 teaspoon mustard seed
1/4 teaspoon white pepper
Combine ingredients. Place in oven at 350 degrees. Toast for 4 to 5 minutes. Allow to cool. Put through a spice grinder.
Coriander Dusted Red Grouper
1 Red Grouper
Fish Spice (*recipe above)
1 teaspoon avocado oil
1/2 teaspoon shallots, julienned
1/2 teaspoon fresh minced garlic
Pat grouper dry to insure a prefect sear. Dust one side with Fish Spice. Place 1 teaspoon avocado oil in a nonstick pan on high heat. Place coriander dusted grouper carefully into hot pan. Allow to sear until spices are caramelized and fish starts to have a solid sear. Place fish on a baking pan. Top with shallots, garlic and small amount of butter. Place into oven at 350 degrees. Cook until internal temperature is 155 degrees; time will vary.
Pipe Mousseline onto a plate. Use a spoon to put a tiny divot into the Mousseline. Place a small amount of Gastrique into divot. Place Grouper on top, spooning more Gastrique on top.
833 Poydras St., 581-3111, LePavillon.com