Sous Vide Grouper with Garlic, Shallot, White Bean & Kale Brodo | Publix Super Markets
Sous Vide Grouper with Garlic, Shallots, White Bean & Kale Brodo
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Cooking tools:
- Sous vide circulator
- Instant-read thermometer
- Stockpot
- Zip-top bag
- Chef's knife
- Cutting board
- Saucepan
- Nonstick skillet
- Colander
- Measuring spoon
- Measuring cup
- Wooden spoon
- Serving bowl
- Stove
- Paper towel
- Kitchen towel
Ingredients
- 1 large zip-top bag
- 4 (5 oz) fresh grouper fillets (about 1 1/4 lb)
- 1/2 teaspoon kosher salt
- 1 teaspoon pepper, divided
- 4 cloves garlic, divided
- 2 sprigs rosemary
- 3 tablespoons unsalted butter
- 1 can great northern beans (15–16 oz)
- 2 shallots
- 5 tablespoons grapeseed oil, divided
- 1/2 cup white wine (or vegetable broth)
- 1 tablespoon vegetable base
- 2 cups vegetable broth
- 1 1/2 tablespoons coarse-ground mustard
- 2 cups baby kale
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