Roasted Grouper Filet
Served with rosemary baked potatoes and lemon clam emulsion
Served with rosemary baked potatoes and lemon clam emulsion
In a saucepan, heat olive oil and golden garlic. Add clams and wine, simmer covered 15 min. Let sit covered another 10 min.
Remove clam shells and blend the broth with olive oil to a creamy emulsion. Keep warm.
Sear grouper skin-side down in olive oil, season, then roast at 350°F.
Slice potatoes, brush with rosemary oil, season and bake between parchment and tray at 300°F for 20 minutes.
Plate with clam emulsion, potatoes, grouper filet, and garnish with crispy rosemary and edible flower petals.
Pair with Villa Bucci Riserva Verdicchio 2017
