Family Encyclopedia >> Food

Grouper fan, roasted with truffle juice and leek jumble

Ingredients:4 people
  • grouper (back)
    800 g
  • veal jus (or powdered veal stock)
    20 cl
  • truffle juice
    2. key 5
  • leek
    1 large
  • clarified butter
    2 tablespoons
  • chives
    1 bunch
  • butter
    2 walnuts
  • salt freshly ground pepper


    Difficulty:[usr 2]

    Cut the skinless fillet into strips about 10 cm by 2. Season with salt and pepper.

    Put clarified butter (1 tbsp) in a frying pan, sear the grouper strips on each side to brown them. Keep warm.

    Cut the white of the leek with a little green left into fine julienne strips, wash and pat dry, fry quickly in clarified butter, set aside.

    Arrange 5 grouper sticks in a fan shape on each plate, add a little leek jumble at the base.

    Reduce the veal juice by 3/4, season with pepper, whisk in the butter over very low heat, incorporating the butter in small pieces, thicken the sauce well, without letting it boil , add the truffle juice. When you have obtained a good consistency, coat each aiguillette with this sauce. Stick chive sticks into the leek mess.

    Chef Hubert's original ideas