- 4, 7 oz. filets of Black Grouper
- 1 qt. fish fume
- 2 tbs. of shallots, chopped
- 8 oz. mushroom stems
- 2 bunches of sage
- 2 bunches flat leaf parsley
- 8 oz. white wine
- 2 heads garlic, roasted
- 4 oz. butter
- Serves 4
- Sweat shallots, leaks, and mushroom stems in a little butter, add roasted garlic, sage, and parsley. Sweat further, add white wine. Reduce by 1/2. Strain and place in blender. Add about 4 oz. of butter. Salt and pepper to taste. Blend and strain. Finish with chopped sage and parsley, place mushroom sauté (oyster shitake and button mushrooms) in center of bowl. Place fish on top
