- Grouper fillet (back, skinless): 800 g
- Veal jus (or powdered veal stock): 20 cl
- Truffle juice: 2 cl, 5 g
- Leek: 1 large
- Clarified butter: 2 tablespoons
- Chives: 1 bunch
- Butter: 2 walnut-sized knobs
- Salt and freshly ground pepper
Difficulty: 2/5
- Cut the skinless grouper fillet into 10 cm x 2 cm strips. Season generously with salt and freshly ground pepper.
- Heat 1 tablespoon of clarified butter in a frying pan over medium-high heat. Sear the grouper strips on both sides until golden brown. Keep warm.
- Finely julienne the leek white with a bit of green, wash thoroughly, pat dry, and quickly sauté in the remaining clarified butter. Set aside.
- Arrange 5 grouper strips in a fan shape on each plate, with a small pile of leek julienne at the base.
- Reduce the veal jus by three-quarters over medium heat. Season with pepper, then whisk in the butter over very low heat, adding it in small pieces. Do not let it boil. Stir in the truffle juice until the sauce reaches a silky consistency. Spoon generously over each grouper strip.
- Garnish the leek with chive sticks.
Chef Hubert's Original Tips
