Grouper fillets with garlic ‘fish scales’ and orange sauce and peas puree

“Receita Vatel by Chef Justa Nobre”

Ingredients (4 people):

4 grouper fillets (180 g each);
vatel’s table salt;
as desired pepper;
2 soup spoons flour;
1 dl fish stock;
150 g butter;
1 dl orange juice;
1 tea spoon minced fresh ginger;
8 large garlic cloves (finely sliced)

Peas puree:
500 g frozen peas;
1,5 l water;
vatel’s sea salt;
70 g butter;
as desired pepper

How to – grouper fillets: in a tray, mix the fish stock, orange juice, butter and minced ginger. Season the grouper with vatel’s table salt and pepper, place them on the flour and add them to the tray. Place the garlic slices on top of the fillets, trying to emulate fish scales. Preheat the oven to 180º and place the tray for 10 minutes, until the garlic browns. Take the tray out of the oven, and put the juices from the tray in a pot. Reduce the juices in the pot for a short period. Add salt, and a soup spoon of butter. Serve the fillets with the sauce and the peas puree.

Peas puree: cook the peas in water with vatel’s sea salt. Drain the water and make a puree out of the cooked peas. Add butter, season with pepper and add some salt, if necessary.

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