Poached Grouper
with Cauliflower Purée & Charcoal Mayonnaise
Shoot location: Corinthia Palace Hotel Recipes: Starter, Jonathan Zammit. Main, Stefan Hogan. Dessert, Mark Mc Bride Photography: Matthew B Spiteri Black & white print plates: LOFT
4 grouper fillets (approximately 65g each)
1tsp salt
½tbsp melted butter
150ml mayonnaise
15ml garlic infused olive oil
2g activated charcoal
600g cauliflower florets
200ml milk
250ml cream
1tbsp butter
1tsp salt
Baby cress tops to garnish
How they did it:
For the cauliflower purée, place the cauliflower florets, milk and cream into a saucepan. Place on the stove, bring to the boil and reduce heat, then simmer for 20 minutes. Strain and place the cauliflower in a blender add the liquid gradually (you will probably not need more that 5 tablespoons) until the desired consistency. Add the butter, season with salt and blend again. Then pass through a fine sieve. Check seasoning and keep warm.
Mix the mayonnaise with the garlic, oil and the charcoal, and adjust seasoning as needed.
Season the fish with the salt and brush with the melted butter. Roll each piece in cling film and tie the ends. Poach in water at 65 degrees for about 10 minutes until it’s just firm to the touch. Allow to cool slightly, remove from the plastic and season with salt.
Plate with a few green cress tops to break the colour scheme.
