Grouper with coriander and green apple
Vitor Sobral
Ingredients For 10 servings
150g of coriander
3 Cloves of laminated garlic
150g of onion, cut in cubes
250g of peeled courgette
100g of crushed Alentejo bread
8dl of fish stock
1dl of white wine
Traditional sea salt (to taste)
Fish
1.5kg of grouper, cut in cubes
1dl of extra virgin olive oil
Traditional sea salt (to taste)
And...
2 Green apples, cut in julienne
100g of peeled and laminated courgette
Chopped chives (to taste)
Preparation (10 pax)
Poach the coriander in boiling water, immediately cool in ice water and drain well.
Separately, sauté garlic, onion and the core of courgette, soak with whitewine and boil.
Add the bread, stir well, then add the stock and reduce it. Just before serving add the coriander and emulsify the preparation.
Place the fish in a mixture of iced water and salt for 10 minutes, drain, dry well and caramelise it in olive oil.
Add it to the coriander mixture and allow it to cook.
Add it to the coriander mixture and allow it to cook.
Finally, garnish it with apple, courgette and scent it with chopped chives.
Silampos products used in this recipe
