Grilled Grouper with Braised Leeks & Romesco Sauce
DIETARY INFO
Serves four
Gluten
Free
Dairy
Free
Sugar
Free
Shopping list
What to buy
- 20 ml olive oil
- 2 large leeks, sliced into 2cm rounds
- 1 leek, julienned
- ½ cup vegetable oil
- 1 cup chicken stock
- 50 gm butter
- 1 red capsicum
- 250 gm Roma tomatoes
- ½ garlic bulb
- 1 golden shallot, unpeeled
- 25 gm flaked almonds, roasted
- 25 gm hazelnuts, roasted & skinned
- ½ cup picked basil & tarragon
- 30 ml extra virgin olive oil
- 600 gm Grouper fillets cut into 2cm dice
Cooking Method
How to cook it
- Place the leeks in a single layer in a baking dish. Pour over the chicken stock, dot with butter &
season with salt & pepper. - Cover & bake at 170*c for 30 minutes or until tender.
- Heat the vegetable oil to 180*c & fry the julienned leek quickly until golden & crisp.
- Roast the capsicum, tomatoes, garlic & shallot in a roasting tray until the skin of the tomato
and capsicum are blistered & the garlic and shallot are soft. - Skin the capsicum & remove the seeds. Squeeze any excel liquid from the tomatoes & squeeze
out the garlic & shallot from their skins. - In a food processor, blend the tomatoes, capsicum, garlic & shallot with the almonds &
hazelnuts to a fine paste. Season with salt & pepper. - Toss the cubes of grouper with olive oil & season with salt & pepper.
- Chargrill on all six sides of each cube until just cooked through.
- Arrange the cubes of fish on plates with the braised leeks & pipe small amounts of the
Romesco sauce into any gaps. - Garnish with the fried leek & herbs, & drizzle with extra virgin olive oil.