Matsutake-Smothered Grouper, with Kohlrabi and Spinach
Serves 4 as a light entree, you could make it more substantial by serving some rice or roasted potatoes alongside
Prep Time: 30 minutes
Cook time: 20 minutes
Course: Main Course
Keyword: Grouper, Kohlrabi, Matsutake
four 6oz filets of grouper
1cuppeeled kohlrabidiced 1/4 inch
Kohlrabipeeled and shaved thin with a vegetable peeler into ribbons, about 7-8 slices/person
8ouncesfresh matsutakesliced 1/2 inch thick, caps rubbed with a towel and stems peeled with a vegetables peeler to remove debris (reserve the trim for making magnificent matsutake stock)
2-3tbspflavorful oil, like walnut or sesame
Kosher salt and pepper
1lbspinachtrimmed and washed
Preheat the oven to 400 degrees.
Next prepare the vegetables. Bring a pot of salted water to a boil and add the spinach and cook for 10 seconds, then place it in some ice water to cool. Remove the spinach, squeeze out the water, and reserve.
Peel and dice the kohlrabi. Cut a large square from another kohlrabi (I cut mine into a size of about 1 inch by 4 inches to make perfect rectangles, but you don't have to) Shave off thin ribbons of kohlrabi and season lightly with salt and a dash of vinegar or lemon juice, then set the slices aside to macerate and soften.
Place the grouper in a cast iron skillet or greased baking sheet (you want to prevent sticking) Season the grouper with salt and pepper. Mix the matsutake in a bowl with the oil, season with salt and pepper, then smother each fish with 2 oz of mushrooms.
Bake the fish for 20 minutes or until just cooked through. While the fish is cooking, saute the kohlrabi until soft then add the spinach season to taste with salt and pepper. Arrange the spinach and diced kohlrabi on a plate, topping with the grouper and matsutake. Finish the plate by garnishing with some curls of the shaved kohlrabi.