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1
For the pea puree: Blanch the peas in boiling salted water until bright green, then drain, shock in ice water, then drain again.
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2
Cook the leeks and shallots in the clarified butter until translucent, then add the peas until warmed.
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3
Put the pea mixture in the blender, add the mascarpone and blend until smooth (the amount of cheese could vary depending on desired consistency).
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4
Chill puree until ready to serve.
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5
For the vegetables: Preheat the oven to 350 degrees F. Coat the carrots with olive oil and sprinkle with salt and pepper.
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6
Roast, covered, on a baking sheet until tender.
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7
Let cool, and then dice.
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8
Peel the sunchokes, placing them in water so they do not discolor.
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9
Slice, drain and saute over medium heat in clarified butter until tender, and then chill.
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10
For the grouper: Turn the oven temperature up to 400 degrees F. Heat a saute pan until hot, then add clarified butter and heat until hot.
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11
Sprinkle the fish with salt and pepper, then sear the pretty side of the fish until begins to brown, then transfer to the oven for 7 to 9 minutes.
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12
Do not flip or move fish.
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13
Remove the pan and add the whole butter, garlic and thyme.
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14
For the beurre blanc: Meanwhile, combine the wine, shallots, orange juice and thyme in a saucepan and cook until reduced by 95 percent (almost 1 tablespoon liquid remaining).
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15
Remove from the heat and whisk in the chilled butter to combine.
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16
Strain through a fine mesh sieve.
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17
To serve: Preheat a saute pan.
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18
Saute the mushrooms in some clarified butter.
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19
Add the other vegetables and warm, adding a small amount of stock if needed to prevent the vegetables drying out.
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20
Baste the fish with the melted butter and pan drippings.
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21
Arrange with buerre blanc on the bottom, then vegetables, then grouper, and garnish with pea puree.
