Recipe courtesy of John Halligan

Manila Clam and White Bean Ragout with Parsley Sauce

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  • Level: Easy
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Ingredients

Grouper:

Ragout:

Parsley Sauce:

Directions

  1. Season grouper with salt and pepper. Heat oil in a nonstick pan. Sear grouper until golden brown. Turn fish and finish cooking;

Ragout:

  1. Heat oil in small pot. Add shallots, garlic, peppers; sweat vegetables. Add beans, wine and lemon juice, bring to boil. Add clams, cover, and steam until they open. Add parsley, season with salt and pepper.;

Parsley Sauce:

Yield: 1 serving
  1. Blanch parsley in boiling salted water. Shock parsley in ice water; drain. Puree parsley in blender until smooth paste. Add oil, puree until well blended. Season with salt and pepper.
  2. Plate Presentation:
  3. Spoon bean ragout into center of a bowl. Place clams around ragout. Place grouper on top of ragout. Drizzle with the parsley sauce.
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