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Fresh Marinated Grouper Carpaccio, Artichoke Salad and Crab Beignet
Serves 8
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2 1/2 lbs fresh grouper filets
8 large artichokes
Juice of 6 lemons
2 tomatoes
1 Cup extra virgin olive oil
2 oz. sherry wine vinegar
1 lb blue crab meat (fresh lump)
3 oz. mayonnaise
2 egg yolks
1 red bell pepper, diced small
2 shallots, chopped
6 oz. bread crumbs
1 bunch chives, chopped
Oil for deep frying
Salt and pepper to taste |
For the Artichoke Salad:
Clean artichokes down to the hearts (discarding all leaves and thistles) and cook in water with the juice of two lemons until tender, about
12 minutes. Allow to cool and slice thinly. Carve out centers of tomatoes and dice the outer “petals”. Combine the tomato dice
and artichoke with 3 oz oil, vinegar, salt, and pepper.
For the Crab Beignet:
Combine crab, juice of one lemon, mayonnaise, egg yolk, bell pepper, shallots, half the bread crumbs, half the chives, salt, and pepper. For
the marinade mix the juice of the remaining lemons, the rest of the chives, olive oil, salt, and pepper. Roll crab into 3 inch sticks and
dust in remaining bread crumbs. Deep fry at 350 degrees for 2 minutes.
Assemble:
Thinly slice the grouper and arrange on plates, and brush the dressing over the tops. Place artichoke salad in the center and a fried crab
stick on top of each. Serve.
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Biltmore’s Banquet Chef
Nick Mastrascusa
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