Type to search

Pan Seared Grouper with Sun Choke & Potato Puree



Fried Artichoke

  • 1 Long-Stemmed Artichoke, per dish
  • 1 cup flour 
  • Salt & pepper to taste

Smoked Potato & Sun Choke Puree

  • 5 peeled Yukon Gold potatoes 
  • 10 peeled Sun Chokes 
  • ½ lb butter
  • Juice of 2 Lemons
  • 1 cup heavy cream
  • 20 Apple Wood chips
  • Salt & pepper to taste

Smoked Tomato Coulis

  • 10 Roma Tomatoes
  • 1 tbsp olive oil
  • 1 tsp dried basil 
  • ¼ tsp dried oregano
  • 1 cup tomato paste
  • 1 cup sherry wine 
  • Juice of 2 limes
  • Salt & pepper to taste



Fried Artichoke

  1. Quarter the artichoke keeping the stem intact.

  2. Place the artichoke in seasoned flour. Place in fryer holding the stem for one second so the leaves of the artichoke flower out. ​​

  3. ​Once crispy place on paper towel and season with salt and pepper.​​​

Smoked Potato & Sun Choke Puree

  1. Peel Both Potatoes and Sun chokes

  2. Soak Apple Wood chips.

  3. Place both into steamer until fully cooked about 30-40 minutes.

  4. Heat up Smoker, place potatoes and sun chokes on a sprayed metal rack into the smoker.

  5. Smoke for about 2 hours or until the smoke flavor is very strong.

  6. After done smoking put potatoes through the ricer. 

  7. Place the Sun chokes in the food processor with a small amount of butter and puree until smooth.

  8. Mix both the riced potatoes and the sun chokes with the cream, butter and lemon juice

  9. Season with salt and pepper.

​Smoked Tomato Coulis

  1. Cut Roma Tomatoes in half and toss with olive oil, basil, oregano and salt & pepper.

  2. Place in smoker with skin side down on a sprayed metal rack. 

  3. Smoke for the same amount as the potatoes and sun choke.

  4. Place sherry wine and tomato paste in a pan and cook out the tomato paste. 

  5. After two hours, place tomatoes and sherry mixture into the blender and blend until smooth.

  6. Add lime juice and season with salt and pepper.
    *Coulis best served at room temperature*

Hudson Valley Restaurant Week is back this April 8-21!