Steamed grouper fillet
Ingredients
• Grouper fillet - 300 g
• 50 g dried Kumbo seaweed
• Salt
• Olive oil
• Dried white seaweed
Rehydrate the Kumbo seaweed with water, and season the grouper fillet with salt. In a vacuum bag, put the fillet together with the Kumbo seaweed and add a drizzle of olive oil. Seal the bag, and cook in a pan of water over a low heat, without letting it boil, for 15 minutes. Rehydrate the white seaweed in the same water, and season with salt and a drizzle of olive oil.
Hollandaise sauce
• 3 egg yolks
• 50 g butter
• 75 ml lemon juice
• 75 ml water
In a saucepan over a low heat, put the water and lemon juice. When it is lukewarm, add the butter, stirring constantly, and finally the egg yolks, continuing to stir until it thickens. Serve in a small bowl on the side.
Sautéed cabbage
• 150 g Portuguese cabbage, blanched
• 5 g chopped garlic
• Olive oil, to taste
• Salt, to taste
In a frying pan, sauté the cabbage and adjust the seasoning.
Sauce of olive oil, lemon, garlic, coriander and piri-piri
• Olive oil, to taste
• Lemon juice, to taste
• Garlic, to taste
• Coriander, to taste
• Piri-piri, to taste
Combine all the ingredients, stir well and drizzle over the fish.
