Dijon Prosciutto Wrapped Grouper

1 lb grouper

sea salt

exotic peppercorn blend

2 TB Dijon mustard

2 TB sour cream

1 TB olive oil

1 large Swiss chard

4 packages of dried oyster mushrooms .5 oz

2 TB butter

splash of chardonnay

1/4 lb prosciutto

Method

Preheat oven to 425 degrees F. In a gratin dish, place the grouper filets. Generously dust with sea salt and exotic peppercorn blend. Mix the Dijon and sour cream in a bowl. Brush over the fish. Bake for 15-20 minutes or until the fish flakes with a fork. Remove from the oven and let cool for five minutes.

While the fish is baking, re-hydrate the mushrooms according to package directions. Drain and add to medium-high frying pan with a TB of butter. When they are hot, add a splash of chardonnay and reduce until evaporated. Saute the chard in the olive oil over medium high heat. Add a pinch of salt and pepper. Remove from heat when wilted. Keep warm.

Cut filets into 4 oz portions (about a half filet) and wrap with prosciutto. Place chard on a plate and put the wrapped filet on top. Surround with the oyster mushrooms.

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