Ingredients

Adjust Servings:

	For the Sauerkraut
	4 tablespoons Butter
	¾ cup sliced Shallots
	3 tablespoons Flour
	4 cups canned Sauerkraut , rinsed and drained
	1 cup Champagne
	For the Dijon Hollandaise Sauce
	3 tablespoons dry Riesling Wine
	3 Egg yolks
	2 sticks Butter
	Splash of Lemon Juice
	½ tablespoon fresh Bread Crumbs
	¼ cup Dijon Mustard
	Salt
	freshly ground Black Pepper
	For the Grouper
	¼ cup Flour
	Salt
	freshly ground Black Pepper
	4 (6-ounce) Black Grouper fillets
	2 tablespoons Butter

Grouper dijon over champagne sauerkraut recipe

Name: Grouper dijon over champagne sauerkraut recipe
Yield: 4 Servings
Ingredients: Butter: 4 tablespoons; Shallots: ¾ cup sliced; Flour: 3 tablespoons; Sauerkraut: 4 cups canned; Champagne: 1 cup; Riesling Wine: 3 tablespoons dry; Egg: 3; Butter: 2 sticks; Lemon Juice: Splash of; Bread Crumbs: ½ tablespoon fresh; Mustard: ¼ cup Dijon; Salt; Black Pepper: freshly ground; Flour: ¼ cup; Salt; Black Pepper: freshly ground; Black Grouper: 4 (6-ounce); Butter: 2 tablespoons

Serves 4
Medium

Ingredients

For the Sauerkraut
4 tablespoons Butter
¾ cup sliced Shallots
3 tablespoons Flour
4 cups canned Sauerkraut
1 cup Champagne
For the Dijon Hollandaise Sauce
3 tablespoons dry Riesling Wine
3 Egg
2 sticks Butter
Splash of Lemon Juice
½ tablespoon fresh Bread Crumbs
¼ cup Dijon Mustard
Salt
freshly ground Black Pepper
For the Grouper
¼ cup Flour
Salt
freshly ground Black Pepper
4 (6-ounce) Black Grouper
2 tablespoons Butter

Directions

Steps

1 Done	To prepare the Sauerkraut Melt butter in a large sauté pan over medium-high heat. Add shallots and sauté for 1–2 minutes. Stir in flour until well blended. Stir in sauerkraut and cook until it is warmed through, about 4–5 minutes. Add champagne and mix to bind the ingredients. Remove from heat, cover, and set aside on a warming tray or on a warm spot on the stove.
2 Done	To make the Dijon Hollandaise Sauce Place the bottom of a double boiler, half-filled with water, over medium-high heat. Place wine and egg yolks in the top of the double boiler. When water is hot, place top of double boiler over the water-filled bottom pan. Whisk wine and yolks until mixture begins to thicken. (If the sauce begins to break down or curdle, add 1 or 2 tablespoons boiling water to stabilize it.)
3 Done	Add butter, a couple of tablespoons at a time, whisking constantly. When all the butter has been incorporated, add a splash of lemon juice. Stir in the bread crumbs and mustard and mix well. Season with salt and pepper to taste. Remove from heat, cover, and keep sauce warm on a warming tray or a warm spot on the stove.
4 Done	To Prepare the Grouper Preheat broiler. Place flour on a large plate and add salt and pepper to taste. Dredge both sides of fish fillets in flour. Melt butter in a large ovenproof sauté pan over medium heat. (Use a pan large enough to hold the fillets in one layer.) Add fish fillets and sauté for 5 minutes. Gently turn fillets and sauté for an additional 4–5 minutes. Spoon Dijon hollandaise sauce over grouper fillets. Place sauté pan under the broiler for 1 minute or until the crust begins to brown.
5 Done	To Plate and Serve Place equal portions of champagne sauerkraut in the center of each of 4 dinner plates. Top each with a Dijonhollandaise-crusted grouper fillet and serve immediately.