Baked Grouper with White Truffle Cream Sauce
Ingredients:
1 package of Rossi Pasta Wild Mushroom Linguini
extra virgin olive oil
salt and pepper
4 6oz. grouper fillets
2 cups heavy cream
1 teaspoon dry chicken base
4 tablespoons white truffle oil
2 tablespoons corn starch
3 tablespoons water
1 tablespoon minced garlic
1 cup shredded nori (dried seaweed)
DIRECTIONS:
1. Preheat oven to 350 degrees.
2. Cook pasta according to package directions, rinse, toss with a little olive oil, and set aside.
3. Lightly salt and pepper the grouper, then place on a shallow oiled baking pan and bake for approximately 10 minutes, or until done.
4. Meanwhile, in a medium sauce pan, add cream and chicken base and bring to a simmer. Add truffle oil. Combine cornstarch and water and slowly add to cream until thickened (you may or may not use all of the cornstarch mixture). Set aside.
5. In a large sauté pan on medium heat, add 2 tablespoon of olive oil and sauté the garlic and pasta until the pasta is re-heated. Divide into 4 portions and plate the pasta first. Then place baked grouper on top of each pasta serving, and spoon the truffle cream on top of the grouper. Sprinkle shredded nori on top. Serve immediately.
Serves 4
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