Grouper Steamed with Chopped Vegetables Recipe
Ingredients
| Red snapper | 3.6 Kilogram | |
| 3-4 tablespoons fruity olive oil | ||
| Onion | 100 Gram, finely chopped | |
| 1 medium-sized leek, washed and thinly sliced, including the light green | ||
| Carrots | 250 Gram, finley diced | |
| Turnips | 250 Gram, peeled | |
| Courgettes | 200 Gram, washed | |
| Celery stalks | 3 , finely chopped | |
| Bay leaf | 1 , crushed | |
| Parsley stems | 400 Gram | |
| 1 tablespoon thyme or 1 teaspoon mountain thyme | ||
| 1 teaspoon oregano or 1/4 teaspoon mountain oregano | ||
| Ground black pepper | 1 To taste | |
| Dry white wine | 250 Milliliter | |
| Lemon zest strip | 2 , pared | |
| Lemon juice | 1 Teaspoon | |
| 2 lemons, cut into wedges, to garnish | ||
| Avgolemono, egg and lemon sauce | ||
| Salt | To Taste | |
Directions
In a heavy-bottomed saucepan heat the olive oil, then add all the vegetables and herbs and season with salt and pepper.
Toss over high heat for 1-2 minutes.
Pour in the wine, 450 ml (16 fl oz) water and add the lemon zest and juice.
Bring to the boil and simmer for 2 minutes.
If the fish is too long to fit any roasting pan or poacher you have, you may have (sadly) to remove the head, or cut the fish in half.
Line the bottom of a large fish kettle or roasting tin with double-strength foil, or a piece of cheesecloth or muslin, to enable you to lift the fish out easily when it is done.
Wash the fish inside, pat dty and season it.
Arrange it on the foil and pour the hot vegetables and their liquid round it.
Bake in an oven preheated to 180°C (350°F, gas 4) fot 45-60 minutes, until the flesh is opaque and firm, but still juicy.
Remove the pan from the oven, scrape the vegetables off the surface of the fish and, holding each end of the foil or cheesecloth, lift it out.
Slide it onto a warmed platter (arranging the pieces back in the original shape, if it was cut).
Remove the skin and fins carefully, and scrape off any brown flesh.
Smother with vegetables, lifting them from the stock with a slotted spoon.
Serve garnished with lemon wedges.
Toss over high heat for 1-2 minutes.
Pour in the wine, 450 ml (16 fl oz) water and add the lemon zest and juice.
Bring to the boil and simmer for 2 minutes.
If the fish is too long to fit any roasting pan or poacher you have, you may have (sadly) to remove the head, or cut the fish in half.
Line the bottom of a large fish kettle or roasting tin with double-strength foil, or a piece of cheesecloth or muslin, to enable you to lift the fish out easily when it is done.
Wash the fish inside, pat dty and season it.
Arrange it on the foil and pour the hot vegetables and their liquid round it.
Bake in an oven preheated to 180°C (350°F, gas 4) fot 45-60 minutes, until the flesh is opaque and firm, but still juicy.
Remove the pan from the oven, scrape the vegetables off the surface of the fish and, holding each end of the foil or cheesecloth, lift it out.
Slide it onto a warmed platter (arranging the pieces back in the original shape, if it was cut).
Remove the skin and fins carefully, and scrape off any brown flesh.
Smother with vegetables, lifting them from the stock with a slotted spoon.
Serve garnished with lemon wedges.
Chef
