Taste Montenegro > FISH: Grouper in Chestnut Sauce
About Dusky Grouper:
Epinephelus marginatus (dusky grouper, merou) is the best known grouper of the Mediterranean Sea and North Africa coast.
Also known as Sea Bass, Rockcods, Cods, Hinds, Trouts, Dusky Perch, Dusky Seaperch, Yellowbelly Grouper, Yellowbelly Rockcod
The dusky grouper has a big body with a big mouth. One long dorsal fin and a rounded tail. Its color varies from brown to green depending on the season and the age. It is green during its juvenile phase. The adult is upper brown with yellow spots and lower yellow. On the operculum there are three spines.
Recipe
Grouper in Chestnut Sauce
Ingredients:
Grouper
Salt
Olive oil
Onions
Shallots
Rosé Wine
Wine vinegar
Cooked tomato
Fish stock
Orange zest
Chestnuts
Flour
Eggs
Basil leaves
Dried bread
Preparation:
Sprinkle salt over the grouper, coat it with olive oil, and fry in hot oil. Put it in another bowl.
Fry the finely chopped onions. Pour in the wine vinegar, cooked tomato, fish stock and orange zest. Bring to the boil. Carefully add the fried pieces of fish and peeled roasted chestnuts, part in halves and the other part finely chopped. Stew briefly. Make dough of flour, eggs, olive oil and finely chopped basil. Make wide noodles - strace. Cook them, drain, and mix them with fried dried bread crumbs. Arrange the prepared grouper in a dish with its own sauce and the noodles.
Source: Taste Montenegro, Podgorica 2016
