- Yield: 8 servings
Black Grouper Saltimbocca With Prosciutto, Winter Squash, Fine Herbs Potato, Olive Tapenade and Marsala
Recipe courtesy of Ryan Daniels, Executive Chef, Fiddlesticks Country Club, Fort Myers, Fla.
Ingredients
- medium whole black grouper - 1
- For the Marsala Sauce
- grouper carcass - 1 ea.
- carrots - 4 ea., cleaned and peeled
- celery - 5 stalks, cleaned
- white onions - 3 ea., peeled
- bay leaves - 6 ea.
- mixed peppercorns - 3 Tbsps.
- tomato paste - 16 oz.
- marsala wine - 1 bottle
- rosemary - 6 sprigs
- thyme - 8 sprigs
- water - 1 gal.
- For Grouper:
- grouper filets - 8 ea.
- prosciutto - 24 long thin slices
- For Squash Purée
- shallots - 3 ea., rough chop
- butter - 2 Tbsps.
- butternut squash - 3 ea., peeled, seeds removed and one of the long parts of the squash reserved for roasted squash)
- vanilla pods - 2 ea., seeds removed and pods reserved
- heavy cream - 1 qt.
- half and half - 1 qt.
- salt and pepper - to taste
- For the Fingerling Potatoes and Diced Squash
- fingerling potato - 1 lb.
- squash - reserved from puree, diced into medium dice
- parsley - 1 bunch, chopped
- chives - 6 Tbsps.
- tarragon - 1 Tbsp.
- chervil - 1 Tbsp.
- oil - 1/4 cup
- salt and pepper - to taste
- For Olive Tapenade
- mixed olives - 1 cup, brunois
- anchovy - 4 pieces
- shallot - 1 ea., brunois
- dijon mustard - 1 Tbsp.
- Thyme - 2 Tbsps.
- lemon juice - 3 Tbsps.
- parsley - 1/2 bunch
- garlic - 1 clove
Instructions
Procedure:
- Fabricate grouper by preparing 8 each 7-8 ounce portions. Reserve any off cuts for a seafood stew or something of the sort.
- For Marsala Sauce: In a roasting pan, roast grouper carcass for 30-40 minutes in a 350°F oven until golden. In a large saucepan sauté together mirepoix until caramelized. Add in carcass, herbs and spices. Add in tomato paste and toast for 1-2 minutes. Deglaze with marsala and reduce by half. Add in water and reduce until desired consistency. Strain and reserve
- For Grouper: Lay down plastic wrap on a flat surface. Place 3 strips of prosciutto overlapping one another. Place another piece of plastic on top. With a rolling pin, roll prosciutto so it will stick together. Remove top layer of plastic wrap. Place grouper on top of prosciutto. Start from the bottom and wrap grouper with prosciutto. Tighten both ends so fish is tightly wrapped and reserve in refrigerator for one day so meat can set.
- For Squash Puree: In a medium saucepan melt butter. Add in shallots and sauté for 5-6 minutes. Add in squash, vanilla seeds and pods, cream and half and half. Simmer until squash is soft. Puree smooth, pass through a fine sieve and season. Reserve.
- For the Fingerling Potatoes and Diced Squash: Toss together squash, potatoes, herbs, oil, salt and pepper. Place on a sheet tray and roast at 350 for 20-30 minutes until fork tender.
- For Olive Tapenade: Pulse together in a food processor until combined and tapenade is fully chopped. Take caution to not mix to much or mixture will turn into paste.
- To Complete: In a flat bottom pan on medium heat warm with oil. Add in fish wrapped in prosciutto with plastic removed. Crisp on each side and place in 350* oven for approx. 12-15 minutes. Take liberty and plate rest of ingredients how you would like making sure that the diner gets all the flavors as they taste the dish.