Macadamia-Crusted Grouper with spaetzle, jumbo lump crab, English peas and champagne beurre blanc

9 ounces flour
3 eggs
1 cup milk
½ teaspoon of each: chopped parsley, chives, tarragon
1 teaspoon kosher salt
½ teaspoon black pepper
Large bowl of ice water
In a large pot boil 2-3 gallons of water, season with salt (approximately 1/4-cup). Whisk all ingredients together in a bowl and let rest for 5 minutes. Take perforated hotel pan and place over boiling water. Take the batter and push it through the holes to create drop noodles. Stir once all the batter is dropped. Once the Spaetzle floats to the top, remove and shock in ice water. Strain and set aside.

1 ½ cups macadamia nuts (raw)
2 cups panko breadcrumbs
½ cup clarified butter
1 Tablespoon parsley,
    rough chop
½ teaspoon kosher salt
Caramelized Pearl Onions
¾ pound white pearl onions,
2 Tablespoon grape seed oil
¼ teaspoon salt
½ teaspoon sugar
Pinch of black pepper
Heat a sauté pan to medium heat. Add oil and pearl onions. Roll onions around in the pan until they start to become golden brown on all sides. Once brown, turn heat to low and sprinkle with sugar, salt and pepper. Finish in a 350-degree oven for 3-5 minutes or until soft.

Champagne Buerre Blanc
3 ounces diced shallots
1 cup champagne
Juice of 1 lemon
5 sprigs of thyme
1 bay leaf
5 black peppercorns
Pinch kosher salt
¼ cup heavy cream
¾ pound unsalted butter, cubed
In a saucepan combine all ingredients except butter. Reduce over low heat until almost evaporated. Over medium heat slowly whisk in butter one cube at a time until incorporated. Strain and hold in a warm spot in the kitchen (not over direct heat).
To Assemble:
8 pieces of Grouper
    (6 ounce pieces)
Kosher salt and white pepper
    to season
1 pound jumbo lump crab,
1 cup grape seed oil
1 cup English peas
Mix spaetzle, crab and peas in a bowl. Crust the Grouper and cook through. To plate, spoon mixture on bottom, sauce around and place fish on top.

1728 Soniat St.