Tea Leaf Grouper, Balsamic Green Beans, Kumquat Buerre Blanc, Micros
zesty, acidic, sweet
TIME TO EXECUTE
1 shallot (diced)
6 sprigs of thyme
1 lemon (sliced)
1 cup white wine
1 Lb. kumquats
1 Lb. butter (cubed, cold)
¼ cup heavy cream
4, 6oz. fillet of Grouper (skin off)
2 tea leaves
1 Lb. green beans (fresh, blanched)
½ cup balsamic vinegar
2 cloves garlic
salt and pepper
In a sauce pot, combine first 3 ingredients with a touch of oil. Cook for 2 minutes on medium high heat, just enough to soften the shallot. Season with salt & pepper. Deglaze with white wine and reduce by half. Reduce heat to medium, and toss in kumquats. Next, start to whisk in cubes of butter into the liquid. Do this in 6 total rounds, not adding more until the previous round has melted. You are looking for the sauce to coat the back of a spoon. Season to taste. Set aside until ready to use.
For the Grouper: season fish with salt & pepper on both sides. Cut the tea leaf in half width wise and wrap fish inside. Prepare a steam bath with a pot of simmering water and slotted insert. Place inside and steam for 10 minutes covered.
For the Green Beans: clean green bean tops. Heat a large sauté pan and add vinegar and garlic. Season with salt & pepper. When reduced by half, toss in green beans and continue to cook until the vinegar gets glossy. Reduce the heat to low and add a touch of water to bring all the sugar off the pan.
To plate: remove fish and carefully unwrap. Clean the tea leaf and set on the plate. Place green beans on the leaf, then the fish back on top of the beans. Drizzle sauce around the plate, making sure to use the pieces of Kumquat as well. Place micro greens on top of the fish and drizzle with additional aged balsamic, if desired.