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4, 7 oz. filets of Black Grouper
1 qt. fish fume
2 tbs. of shallots, chopped
8 oz. mushroom stems
2 bunches of sage
2 bunches flat leaf parsley
8 oz. white wine
2 heads garlic, roasted
4 oz. butter
Sweat shallots, leaks, and mushroom stems in a little butter, add roasted garlic, sage, and parsley.
Sweat further, add white wine. Reduce by 1/2. Strain and place in blender. Add about 4 oz. of butter. Salt and pepper to taste. Blend and strain. Finish with chopped sage and parsley, place mushroom sauté (oyster shitake and button mushrooms) in center of bowl. Place fish on top.
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