In my dreams I spent a month at Primland. In reality it was only four days. We immersed ourselves in as many activities as our occasionally achy bodies would allow. Karen, Jackie, and I treated ourselves to a private cooking experience in our Patrim home with Executive Chef Gunnar Thompson. My mouth is still watering. A calm and easy going sort, he had no idea what he was walking in to when he knocked on our door. An hour and a half of fun and banter later, we were great pals, and this is what we made with his astute guidance.
Pan Roasted Grouper, Shrimp, and Asparagus Vin Blanc
2 lbs grouper, or other meaty white fish
1/4 cup canola oil
1/4 t salt
2 Tbs butter
2 sprigs thyme
Preheat oven to 350°.
In iron skillet heat canola oil until smoking hot.
Sprinkle grouper with salt.
Place fish pieces in oil.
Sear that side for 2 minutes.
Flip carefully with spatula.
Add fresh thyme and butter to skillet.
Place skillet in oven.
Cook fish 4 to 8 minutes, depending on thickness.
Remove from oven and let fish rest for 4 minutes.
Place on platter or individual plates.
For Shrimp and Asparagus Vin Blanc:
16 medium shrimp, cleaned, shells reserved for homemade shrimp sauce
16 large asparagus, 4 inch tip section only
2 oz white wine
1/4 cup cream
2 cups shrimp broth
2 Tbs butter
In large skillet, heat butter over medium heat.
Add asparagus tips and shrimp.
Cook until shrimp begin to turn pink, 1 minute.
Add wine and bring to a boil.
Increase heat to medium high.
Add cream and stock.
Cook until sauce is thickened, about 8 minutes.
Place 4 shrimp and 4 asparagus tips to the side of fish on plate.
Spoon sauce over fish, and asparagus and shrimp.