Gourmet Umami Fish
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Difficulty:
moderate
Difficulty
Preparation:
4 h. 25 min.
Preparation
Ingredients
for
4
- Ingredients
- 2 Tbsps olive oil
- 4 Grouper fillet (skinned and pin-boned, approx. 225 g each)
- 2 Sea urchins (halved with insides scooped out into a bowl)
- white Mushrooms (quartered)
- 1 cup fish stock
- 1 Tbsp Pastis
- salt
- peppers
- To garnish
- 4 sprigs Tarragon
Preparation steps
1.
Heat the olive oil in a large frying pan set over a moderate heat until hot.
2.
Season the group fillets and seal quickly in the oil on both sides for 30 seconds.
3.
Transfer to a slow cooker and add the insides of the sea urchins, the fish stock, pastis, mushrooms and a little seasoning. Cover and cook on a low setting for 4 hours.
4.
Adjust the seasoning of the sauce in the slow cooker to taste after 4 hours.
5.
Remove the grouper fillets and set them to one side covered loosely with aluminium foil. Spoon the sauce between 4 serving bowls.
6.
Place the grouper in the centre of the sauce and spoon a few mushroom quarters next to the fillets. Garnish with the tarragon before serving.
