Steamed Grouper Fillet on Vegetables

60 minutes

Mittel

2 people

In this recipe, the grouper fillet and vegetables are steamed together over fish stock, which infuses the dish with subtle flavors during cooking. The fish stock is then used to make an airy foam sauce, which gives the dish a delicate, elegant touch.

Ingredients

2 Giant Grouper-Filets
400 ml HONEST CATCH fish stock
1 fennel bulb (approx. 150 g), cut into slices approx. 5 mm thick
3 pak choi
1 carrot (approx. 100 g), cut into fine strips (julienne)
1 small zucchini (approx. 100 g), cut into slices
1 shallot, finely chopped
1 clove of garlic, finely chopped
1 tbsp olive oil
A splash of white wine
Salt and pepper
Fennel greens to garnish
For the fish stock foam sauce:
50 ml cream
1 tbsp butter
1 tsp lemon juice
salt and pepper
1 pinch of sugar
1 tbsp butter

Stefan from HONEST CATCH

Our art director Stefan is not only gifted behind the camera, but also at the stove. This recipe was written by him.

Preparation

Cut the fennel, carrots and zucchinis into thin slices or strips. Chop the pak choi leaves. Finely chop the shallot and garlic.
Heat 1 tbsp olive oil in a pan. Sauté the shallots and garlic over a medium heat until translucent. Then add the fennel for 2 minutes. Set aside and mix with the carrots, zucchinis and pak choi. Season to taste with salt and pepper.
Lightly salt and pepper the giant grouper fillets. Place the vegetables in the steamer basket and place the grouper fillets directly on top of the vegetables.
Bring 400 ml fish stock to the boil in a pan. As soon as the stock is boiling, place the steamer insert with the fish and vegetables in the pan. Cover with a lid and steam over a medium heat for about 10 minutes until the fish and vegetables are cooked.
Reduce the remaining fish stock from the steaming process to about half in a separate pan.
Add the cream (50 ml) to the reduced stock and continue to reduce over a medium heat until the sauce thickens slightly. Then stir in 1 tbsp butter. Season to taste with 1 tsp lemon juice, salt, pepper and optionally a splash of white wine. If desired, a pinch of sugar can also be added.
Just before serving, whisk the sauce with a hand blender or whisk to achieve a light, frothy consistency.
Place the vegetables and fish on the plates: Arrange the steamed vegetables in the middle of the plates and place the Grouper fillets on top. Carefully drizzle the fish stock foam over the fish and vegetables or serve alongside so that the foam lightly covers the fish. Garnish with the fennel greens.

Tip: Steaming the fish and vegetables at the same time allows the flavors to combine perfectly. The fish remains juicy while the vegetables are tender. The foam sauce adds a fine, aromatic note that harmoniously rounds off the dish.