ST. PETERSBURG, Fla. — What's cooking up today in the chef's kitchen?
Grouper with Tricolor Cauliflower and Pancetta in Mustard Sauce at Sea Salt Saint Pete restaurant.
- Sea Salt Saint Pete, 83 2nd Ave N, St. Pete
- A closer look at the restaurant
- More Chef's Kitchen recipes
Ingredients
4 -6 oz. Red Grouper filet (or Black, or even Snapper)
3 ounces pancetta
1 sliced Spanish onion (or 2 shallots)
2 cloves of garlic
2 cups white wine
1 ounce sherry vinegar
½ tablespoon Dijon mustard
½ tablespoon whole grain mustard
1 each color cauliflower heads
1 tablespoon currants
1 tablespoon pine nuts
Directions
In a medium size saucepot place pancetta, onions & garlic and cook over medium heat till the pancetta begins to render.
Add wine and reduce by ½ then add chicken stock.
Cook for 25 minutes at a simmer then place everything in a blender and puree.
Add mustard and season.
Cut cauliflower into florets and blanch in salted boiling water for 1 minute.
In a large pan sauté cauliflower in butter, and add currants and pine nuts.
Sauté for a minute more.
Season grouper filets with salt and pepper.
In a sauté pan over high heat, add canola oil to the pan, and then add grouper filets.
Place into a 400 degree oven for five minute, or until the fish is translucent.
Place the sauce on the bottom of a bowl then add cauliflower in the bowl and place the grouper on top.
Garnish with some fresh herbs and serve.