Dining at Grass

Prepare pan seared Florida grouper with buckwheat soba noodles, tomato confit & lemongrass wild mushroom broth with Grass executive chef Michael Jacobs.

Pan Seared Florida Grouper (serves 4)

Ingredients

• 4 6oz portions of Florida red grouper
• 1lb buckwheat soba noodles (blanched)
• 2 qt tomato confit (see below)
• 2 qts each mushroom & vegetable broth
• 1 lg shallot roughly chopped
• 1 stem fresh lemongrass
• 1 bay leaf
• 1 bunch fresh thyme
• 4 tbsp butter
• 4 tbsp canola oil

1. Preheat oven to 400
2. Sweat lemongrass and shallot in large saucepot. Add bay leaf and thyme, then broths. Reduce by half, strain and season to taste.
3. Sautee ½ tbsp butter and ½ tbsp canola oil in hot pan. Season grouper with salt and pepper, place it on smoking hot pan. Sear grouper on one side for 3-4 minute, flip and sear alternate side for 3-4 minutes.
4. In a separate sauté pan, simmer tomato confit, blanched soba noodles and 16 to 20 ounces of freshly-prepared lemongrass-mushroom broth.
5. To plate: place heated noodles and confit in low bowl. Place grouper on top and top with heated broth.

Tomato Confit

• 6 beefsteak tomatoes
• 6 garlic cloves
• ½ bunch fresh thyme
• 1 sprig fresh rosemary
• 3 bay leaves
• 2-3 cups canola oil

1. Lightly boil, shock and peel tomatoes.
2. Place peeled tomatoes in pot. Add aromatics and just enough oil to cover ¾ tomatoes. Simmer 45-90 minutes.
3. Cool and strain.