Name: Grouper Fillet with Lemon Confit
Cook time: 180 min
Total time: 180 min
Yield: 100 servings
Cuisine: French
Ingredients: 45 LB Grouper Fillet Frozen Basa (Trim into 3 Oz fillet halves); 2 LB Butter Solids New (for Sauce); 2 QT Milk Heavy Cream (for Sauce); 8 OZ Sherry Vinegar (for Sauce); 1 EA Chives Bunch (for Sauce); 2 LB Shallots (for Sauce); 1 QT House Wine White (for Sauce); OZ Salt (for Sauce); OZ Pepper White Ground (for Sauce); 2 LB Sugar Granulated (for Lemon Confit); 25 EA Lemons (for Lemon Confit); 4 PT Tomato Cherry (for Garnish charred); 2 EA Parsley Italian (for Garnish); 100 Serving Roasted Cauliflower (2 florets per plate); OZ Pepper Black Ground; OZ Salt; 0.5 QT Oil Vegetable; 100 Serving Leek and Potato Tartare; 100 Serving Sauteed Green Peas; 2 LB Butter Solids New (for Buerre Blanc)

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Grouper Fillet with Lemon Confit — Formulation & Method | CuliNect