Sautéed Grouper in Champagne Cream Sauce with Mashed Potatoes and Asparagus

by Chef Garrett Ley, The Fish Company  •  Photos by Morgan Calenberg

Chef Garrett Ley is as much of a Jax Beaches fixture as lifeguard chairs and coquina shells. Born and reared east of the Ditch, he’s a 30-year hospitality industry vet, having spent the last 23 working for a pair of local restaurant icons, Ann and Bill Pinner, operators of The Fish Company since 2006. “I’ve always been fascinated by the culinary offerings of Northeast Florida,” Ley says, “from our seafood to alligators to fresh produce, and getting them all as fresh as possible.” When not working, he says he enjoys spending time with his family and watching the Jags. Here, he prepares a dish that highlights his love of fresh veggies and fish.

Mashed Potatoes
Ingredients:
• 4 Idaho potatoes, peeled and diced
• 3 quarts chicken stock
• 1/2 cup whole milk
• 1/2 lb unsalted butter
• Salt and white pepper to taste

Method
1. Starting with the water cold, add the potatoes and bring to a gentle boil until fork tender.
2. In a separate pan on low heat, add milk and butter, cook till butter is melted.
3. When potatoes are ready, drain and return to the same pot.
4. Add milk mixture to potatoes and mash with a potato masher until you reach the consistency you prefer.
5. Salt and pepper to taste.

Asparagus
The quantity is left to you. Blanch asparagus in boiling water for a minute or two. Then, place directly into an ice bath to stop the cooking. 

Champagne Cream Sauce
Ingredients:
• 1 Tbsp olive oil
• 2 Tbsp minced shallots
• 2 Tbsp butter, melted
• 2 Tbsp flour
• 2 cups Champagne or dry sparkling wine
• 2 cups low-sodium chicken stock
• 1/2 cup heavy whipping cream
• 1 tsp. salt and white pepper (to taste)

Method
1. In a 1.5-quart pot over medium heat, heat olive oil for one minute.
2. Add the shallots and sweat without browning, for about 3 minutes.
3. Deglaze the pot with Champagne and reduce by half.
4. In a separate pan, whisk the melted butter and flour together and cook until golden, forming a roux.
5. Add the chicken stock and roux to the reduced Champagne, whisking until thoroughly combined and no lumps remain.
6. Add the heavy cream, season with salt and pepper to taste.

Grouper
“I used a 4 oz piece of local grouper,” says Ley, “and seared it in clarified butter and seasoned it with our house seasoning of granulated garlic and onion white and black pepper and flaked sea salt.”