Serrano-wrapped Grouper with Wild Mushroom Mussel Broth
Recipe courtesy of Justin Devillier, La Petite Grocery, New Orleans, LA
Make sure all the pin bones and blood lines are removed.
Trim filets into 4 nice 5-6 oz. portions.
Lay 2 pieces of ham slightly overlapped perpendicular on your workstation.
Lightly season one piece of fish with salt and pepper and roll up tightly in the ham.
Repeat with all pieces of fish. Place in the refrigerator.
Combine fish sauce and sugar.
Bring to a boil then reduce to a simmer and cook until thickened to a caramel-like consistency.
Preheat oven to 425º.
In a large bowl place mushroom stems and toss with 1 Tbs of vegetable oil.
Place on a medium baking sheet and roast in the oven 15-20 minutes until golden brown.
Remove and cool at room temperature.
In a medium saucepan add 1 Tbs vegetable oil and place over high heat.
Add shallots and cook until tender (3 minutes).
Add bay leaf and roasted mushroom stems.
Cover with cold water. Bring liquid to a boil and then turn down to simmer.
Cook broth for 45 minutes and strain through a small colander with a coffee filter lining.
Place in a large bowl and toss to coat with vegetable oil, salt, and pepper.
Place in a 425 degree oven and roast for 15-20 minutes until golden brown.
In a large sauté pan heat 2 Tbs vegetable oil over high heat.
Place wrapped fish in pan and cook on both sides until ham is crispy, adjusting cooking temperature if needed.
Place fish on medium baking sheet and roast at 425 until barely cooked through, about 6 minutes.
Place broth, mussels, and roasted wild mushrooms in same pan you cooked fish in.
Cook just until mussels steam open and adjust seasoning and add herbs.
Plate in a bowl topped with the fish. Brush the fish with the caramel and serve.