Grouper “Oscar” Recipe from The Lodge & Club at Ponte Vedra Beach
While summer may be halfway over, The Lodge & Club at Ponte Vedra Beach extends its Grouper “Oscar” recipe from its new menu for all to enjoy this summer and beyond.
Executive Chef Tim Talley’s inspiration for the new menu – beyond his southern roots – was to highlight locally sourced items. He strived to blend flavors, colors and textures in a unique manner. Additional new menu items include a Mediterranean Seafood Pasta composed of sea scallops with jumbo shrimp and black mussels in an aromatic tomato broth; Oven Roasted Lamb Loin with shaved fennel confit; and Potato Crusted Flounder with lobster nori purse among others.
Located on 15 miles of uninterrupted Atlantic beachfront shores, The Lodge & Club at Ponte Vedra Beach has become an iconic destination for couples and families since 1989. The Lodge & Club presents 66 elegantly-appointed, oversized guest rooms and suites, oceanfront dining outlets, and various luxury activities and amenities. For more information or reservations, please call 888-839-9145 or visit http://www.pontevedra.
Grouper “Oscar” Recipe
Ingredients:
(4) 5 oz. portions of black grouper filets
2 lobster tails split in half, shell removed
12 oz. cooked orzo pasta
1 oz. fine diced (brunoise) celery
1 oz. fine diced onion
1 oz. fined diced carrot
1 tbsp minced garlic
½ cup mascarpone cheese
¼ cup shredded parmesan or asiago cheese
2 sprigs of fresh tarragon, chopped
¼ cup white wine vinegar
1 crushed garlic clove
2 tbsp tomato paste
3 egg yolks
1 cup unsalted butter, melted and warm
12 or so spears of cooked asparagus
2 tbsp of a light olive oil or blended oil
Sea salt
Fresh cracked pepperPreparing the orzo pasta:
Give a quick sauté to the celery, carrot, onion, and garlic until soft or translucent. Add orzo, mascarpone, and parmesan and stir until warm and creamy. Finish with chopped tarragon and season with salt and pepper and set aside.
Read Also: Life is Beautiful Announce Daily Set Times for 2023 Festival – F & B
Preparing the Choron sauce:
In a small pan or saucepot, add vinegar, shallot, crushed garlic, and stir in half of the tomato paste. Over medium heat, reduce mixture by half and remove from heat. Add mixture to small to medium sized mixing bowl and slowly add the warm melted butter about 1 oz at a time until sauce thickens. Stir in remainder or tomato paste and season with salt and pepper.
Preparing the grouper:
Preheat a sauté pan suitable for the four fish filets over medium high heat. While the pan is warming, season the fish filets with salt and pepper. Add the olive oil to the heated pan immediately followed by the fish. You should get a nice golden sear on the fish before you turn it over to finish cooking.
Warm the lobster tail and asparagus, and get ready to plate.
Plating the dish:
Spoon about 3 oz. of the mascarpone onto plate, place grouper on top with lobster tail on top of fish. Add asparagus and sauce.
