Grosvenor's Panache of Lake Huron Whitefish with Coconut-Fried Shrimp and Scallops

Automne 2001
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food and drink

BY: Paul Johnson, Chef, Grosvenor's

An elegant main course for a dinner party. The sauce may be made ahead of time and reheated and the fish could be fried, but not baked, earlier in the day. If the fish is cold before baking it will take 5 minutes longer in the oven. Use either wild or regular rice as a base for the fish.

2 tbsp (25 mL) all-purpose flour
Salt and freshly ground pepper
Two 6 oz (175 g) whitefish fillets
¼ cup (50 mL) canola oil
4 large scallops
1 egg
1 tbsp (15 mL) whipping cream
¼ cup (50 mL) unsweetened grated coconut
4 large shrimp, shelled
1 leek, julienned

Sauce
1/3 cup (75 mL) white wine
2 tbsp (25 mL) Pernod
2 tbsp (25 mL) lemon juice
¼ cup (50 mL) finely chopped onion
¼ cup (50 mL) finely chopped carrot
2 tbsp (25 mL) whipping cream
¼ cup (50 mL) unsalted butter
2 tbsp (25 mL) chopped chives

Garnish
Dill sprigs

1. Preheat oven to 400°F (200°C). Lightly oil a baking sheet.

2. Place flour on a plate. Season with salt and pepper. Season fish and lightly flour. Heat 1 tbsp (15 mL) oil in nonstick skillet over medium heat. Add fish and fry 2 minutes per side or until golden. Remove and place on baking sheet.

3. Wipe out skillet, raise heat to high and add another 1 tbsp (15 mL) oil. Sear scallops about 1 to 2 minutes per side or until golden. Remove and add to baking sheet.

4. Combine egg with whipping cream in bowl. Season with salt and pepper. Place coconut on plate. Dip shrimp into egg. Remove and roll in coconut until well coated.

5. Heat remaining 2 tbsp (25 mL) oil in skillet. Fry shrimp until golden on both sides, about 2 minutes per side. Add to baking sheet. Add julienned leeks to skillet and fry until crispy, about 1 minute. Reserve.

6. Place baking sheet in oven and bake fish for 5 minutes or until fish is just cooked.

7. Place wine, Pernod, lemon juice, onion and carrot in a small pot on medium-high heat. Bring to boil and boil 2 minutes or liquid is reduced to ¼ cup (50 mL). Add cream, reduce heat to low and beat in butter 1 tbsp (15 mL) at a time. Swirl around until sauce is shiny and slightly thickened, about 2 to 3 minutes. Season and sprinkle with chives.

8. Place a ring in centre of plate. Fill with wild rice. Remove ring. Place fish on top of rice and surround with seafood. Drizzle sauce around. Top with leeks and sprinkle with dill sprigs.

Serves 2

What to Serve

LCBO#:535229
$2.90