Grouper fillets with spinach, mushroom sauté and shallot confit.
- 600g fresh grouper
- 200g Orogel Spinaci Fogliabella
- 1kg Orogel mushrooms
- 8g shallot
- g. 30 Pinoli
- 1 Orogel garlic clove
- extra virgin olive oil
- salt and pepper
- white wine
- vegetables stock
- fresh parsley leaves
Heat a tablespoon of extra virgin olive oil and the clove of garlic in a non-stick pan, sauté the spinach and add toasted pine nuts, salt, pepper and keep aside. Sauté Orogel mushrooms in a saucepan with a drizzle of extra virgin olive oil, add salt and pepper.
Grouper fillets: brown the fillets over high heat, simmer with white wine, season to taste with salt and pepper and add the vegetables stock and a knob of butter. You have to obtain a sour sauce.
Shallot confit: dip the shallots in hot oil and cook. The oil temperature must be very hot, so that they don’t fry.
Place the spinach at the centre of your plate, add the fish fillets and finish off with shallot confit, sautéed mushrooms and parsley leaves.