The Grouper is to be pan fried in a non-stick skillet for about 3 minutes per side. The fish will be dusted with Porcini powder just prior to frying to form a flavorful crust. Porcini mushrooms are next to truffles in status, bringing a deep, savory, chocolatey flavor. The powdered form, considered by some chef’s as a magical fairy dust, can quickly add that same depth of flavor that makes this mushroom revered throughout the culinary world.
For the puree, the Sweet Potatoes will come with Expeller Pressed Canola Oil. Simply place flat on a roasting pan and cook for 15 min, or until fork tender. Roasting, as opposed to boiling, caramelizes the sugars in the potatoes and concentrates the sweetness. The potatoes are added to a food processor and pulsed until smooth. Next, the cold Maple Syrup Compound Butter is added ⅓ at a time and pulsed for 10 seconds until fully incorporated, emulsifying the butter and creating a luscious, creamy texture. The dish is garnished with pickled mushrooms and microgreens.