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Grouper steak on a spinach bed

  • 600 g fresh grouper
  • 1 kg Orogel champignon mushroom
  • 30 g pine kernels
  • Extra-virgin olive oil
  • white wine
  • fresh parsley leaves
  • 200 g Orogel Fogliabella spinach
  • 8 g Shallot
  • 1 Orogel garlic clove
  • Salt and pepper
  • vegetable broth
Main Courses
  1. In a non-stick pan with a little oil and a garlic clove sauté the spinach, add the toasted pine kernels, salt, pepper and set aside. Sautè the Orogel champignon mushrooms in a saucepan with a drizzle of EVO. Season with salt and pepper.
  2. Grouper steak: brown the grouper steak over a high heat, drizzle with white wine, let the alcool evaporate, season with salt and pepper. Add the vegetables stock, a knob of butter to obtain a sweet-ad-sour cream.
  3. Confit shallots: soak the shallots in hot oil and cook them without frying them.
  4. Put the spinach in the center of the dish and lay the grouper steak on top. garnish with confit shallots, the previously sautéed champignon mushrooms and parsley leaves.
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