Athenian grouper
Athenian grouper
Σχετικά με τη συνταγή
Διατροφική αξία ανά μερίδα
Athenian grouper
Υλικά
For the Fish
- 1 grouper (about 2.5 kg)
- 2 bay leaves
- 2 carrots, cut into large pieces
- 1 onion, quartered
- 1 leek (white part only), cut into large pieces
- 1 piece celeriac, roughly chopped
- 2 star anise pods
- A pinch of white peppercorns
- Salt
- 50 ml olive oil
For the Salad
- 1 large carrot, diced
- 1 large potato, diced
- ½ celeriac, diced
- 100 g peas
- 2–3 spring onions, finely chopped
- 5–6 pickled cucumbers, chopped
- 1 tbsp capers, finely chopped
- 1/3 bunch parsley, finely chopped
- 1/3 bunch dill, finely chopped
For the Mayonnaise
- 500 ml olive oil
- 3 egg yolks
- 1 tbsp mustard
- Juice of 1 lemon
- ½ tbsp vinegar
- Salt
- White pepper
Εκτέλεση
Prepare the Mayonnaise
Whisk the egg yolks and mustard in a bowl. Add salt and pepper. Once the mixture becomes light and fluffy, slowly drizzle in about half of the olive oil, followed by the vinegar and lemon juice. Continue whisking while gradually adding the remaining olive oil until the mayonnaise is thick and smooth.
Prepare the Fish
Cut the fish into pieces to fit your pot. Place the carrots, onion, leek, celeriac, bay leaves, star anise, and peppercorns in the bottom of the pot. Lay the fish on top and season with salt.
Add enough water to cover the fish by about 2–3 cm and pour in the olive oil. Cover and cook over medium heat for 35–40 minutes, until the fish is fully cooked.
Remove the fish from the heat and let it rest for 30 minutes. Remove the skin and bones, then cut the flesh into large pieces.
Prepare the Vegetables
Bring a large pot of salted water to a boil. Add the carrot and celeriac. After 2 minutes, add the potato, and after another 5 minutes add the peas. Cook for 4–5 more minutes until tender but not mushy.
Drain well, cool, and pat dry with paper towels.
Assemble the Salad
Place the fish pieces in a large bowl. Add the cooked vegetables, spring onions, capers, pickled cucumbers, parsley, dill, and mayonnaise. Mix gently to keep the fish pieces intact.
Transfer to a large serving platter and shape the salad to resemble a fish. Place the fish head at one end and decorate the top with thin cucumber slices arranged like scales. Serve with extra mayonnaise on the side if desired.
Cut all vegetables into evenly sized pieces for a balanced texture and presentation.
For a lighter mayonnaise, replace the olive oil with sunflower oil, or use half olive oil and half sunflower oil.
