35 Gourmet Grouper

Preparation info

Difficulty
Easy
Recipe to Produce
4
Portions

Appears in

The Graham Kerr Cookbook

By Graham Kerr

Published 1966

About

Recipe to produce 4 portions	U.S.A.	Imperial	Metric
Whole striped grouper, head and tail removed (keep tail)	3 lb.	3 lb.	1.5 kilo
Water	1¼ cups	10 fl. oz.	285 milliliters
Parsley	1 spray	1 spray	1 spray
Celery	3 leaves	3 leaves	3 leaves
Bay leaf	½	½	½
Large white potatoes	2 lb.	2 lb.	1 kilo
Salt and freshly ground white peppercorns	To season	To season	To season
Spring onions	2	2	2
Clarified butter, melted	6 tbsp.	3 fl. oz.	85 milliliters
Celery hearts	1 lb.	1 lb.	.5 kilo
Cream	10 tbsp.	5 fl. oz.	140 milliliters
Arrowroot	1½ tsp.	1½ tsp.	5 grams
Capers	1 tbsp.	1 tbsp.	10 grams
Stuffed olives	12	12	12
Parsley	2 tbsp.	2 tbsp.	10 grams

Method

Method of Preparation

Measure water—tie herbs together—peel potatoes—finely slice spring onions—measure butter and cream-cut off hearts of celery so that length between base and cut is 9 inches—mix arrowroot with a little milk-cut olives in half—chop parsley—preheat oven to 350°F.

Method of Cookery

Boil potatoes for 10 minutes in salted water.
Place tail in saucepan with water, celery leaves, bay leaf and parsley spray. Simmer for 30 minutes.
Make ½-inch diagonal cuts on flanks of fish and season inside and out with salt and white pepper.
Cut potatoes in ½-inch slices, lay in roasting pan (no more than 2 slices deep), leaving space for fish.
Strain fish stock over these and place fish on top.
Brush with butter, place on top shelf in the oven, bake 10 minutes per pound (30 minutes). Brush with oil each 10 minutes.
When cooked, place fish on serving dish, surround with potatoes.
Mix cream into fish residue. Bring to boil, thicken with arrowroot paste, add other garnish ingredients, and pour over fish.

Serving

As potatoes are already provided, no additional starch is suggested. Some Buttered Spinach is an excellent accompaniment. Serve a chilled Moselle-type wine.

For Baked Trout with Taupo Stuffing.