This special grouper fillet in wine sauce is enhanced by a Chilean Carménère wine that adds a sweet note and creates an exquisite sauce that embraces the fish. Prepare your palate to enjoy this true delicacy.
Highlights the use of Chilean Carménère wine to create a sweet and exquisite sauce that enhances the flavor of the fish.
This special recipe showcases the influence of wine culture in regional cuisine, offering a unique culinary experience.
Gourmet Grouper Fillet au Gratin in Wine
Ingredients
4 Grouper fillet portions
12 Sliced sandwich bread
3 tablespoons of Butter
2 tablespoons of Olive oil
2 Garlic cloves
2 tablespoons of Finely chopped cilantro
2 tablespoons of Finely chopped parsley
1 Finely chopped green onion bunch
1 pinch of Salt
2 cups of Carménère wine
4 tablespoons of Granulated sugar
3 cups of Spinach leaves
½ cup of Almonds in syrup
1 cup of Cooked and peeled pine nuts
2 tablespoons of Olive oil
1 pinch of Pepper
Preparation
Step 1 : Heat the olive oil in a skillet, add the grouper fillets, searing them on both sides, then set aside.
Step 2 : To clarify the butter, melt it and remove the white foam from the surface.
Step 3 : Then, transfer to another container, leaving the white part of the bottom in the initial vessel. The resulting liquid should be yellow.
Step 4 : Remove the crusts from the sandwich bread and cut into one-centimeter cubes. Mix them with the clarified butter, cilantro, parsley, garlic, and green onions. Season with salt and pepper.
Step 5 : Place a portion of this mixture on each grouper fillet and cook it for five minutes in a hot oven until golden.
Step 6 : To make the sauce, boil the wine with sugar until the alcohol evaporates and the sugar gives it a slight consistency.
Step 7 : For the garnish, wash the spinach leaves, removing the stems. Cut the almonds and pine nuts into small cubes.
Step 8 : Heat the olive oil, add the spinach, almonds, and pine nuts. Season with salt and pepper.
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