Pumpkin Miso Broth In a four quart All-Clad sauce pan melt the butter over medium high heat. When the butter bubbles and froths add the shallot and the celery. Cook for three minutes, stirring every minute or so. Add the pumpkin pieces and stir to incorporate. Cook for two minutes and then add the fennel seed, salt, miso and chicken stock. Bring to a boil and then simmer and cook for 25 minutes, until pumpkin is very tender. Puree broth with the immersion blender on a speed setting of 3 until smooth. Strain broth through a fine strainer and set aside.
Grouper Dry the fish portions well and season all over with the salt. Into a 10-inch All Clad fry pan pour an inch and a half of the broth and place over medium high heat. Bring to a boil and then simmer over very low heat. If you have a digital thermometer, the poaching temperature should be around 180 degrees F, but remember that the temperature will dip when you add the colder fish, and will take a moment to regain the poaching temperature. Add the fish carefully, spacing them so they are not touching each other and each immersed at the same level. Cook for 7 minutes, covered. The ideal temperature of the interior of the fish is 130 degrees F, but I remove it a couple of degrees shy of that because temperatures usually rise a touch while the protein is resting. Remove the fish with a slotted spoon onto a plate to rest while you assemble the rest of the dish. In a small bowl toss the apple, lemon juice, celery, sea salt, pepper, and olive oil to combine. Position a cooked portion of fish in the center of each bowl, top with two ounces of the broth and then top with the apple-celery mixture. Serve.