John Myers
Grouper | Tondo Di Chioggia | Fermented Beetroot Brew
The perfect grouper | tondo di chioggia | fermented beetroot brew recipe with a picture and simple step-by-step instructions.
- Fresh beetroot
- Salt
- Chioggia
- 2 Grouper fillets
- 250 g Butter
- 1 tsp Coriander seeds
- Red wine vinegar
- Apple Cider Vinegar
- Lemon oil
- Fresh ginger
- Sugar
- The Tondo di Chioggia is a red and white ringed variant of the beetroot. The earthy taste, together with a slight hint of sweetness, ensures that it can be used in many different dishes.
- Peel the beetroot and extract the juice. Measure how much juice you have made and add 2% of that amount of salt. Let ferment in a glass in a warm place for a week. Then store in the refrigerator. I did that about 2 years (sic!) Beforehand.
- We make a salad out of the Tondo di Chioggia so that we get additional freshness in the dish. Peel the beets and slice them very finely on the slicer. Salt, acidify with apple cider vinegar (I had apple balsamic vinegar), counteract with a pinch of sugar. Roast the coriander in a dry pan.
- Turn ginger into the finest zest with a zester. If that is too stupid for you (after about 3 minutes fiddling) takes the kitchen grater. Fry the ginger, degrease on kitchen paper.
- Bring the fermented beetroot juice to the boil and reduce a little, pull down and stir in approx. 200 grams of cold butter, assemble the sauce. If the juice wasn’t sour enough, add some red wine vinegar before assembling.
- Put the rest of the butter in the pan (same as the coriander and ginger), let it froth and fry the fillets over a fairly high heat. First on the skin side, of course. Turn and fry the other side on a slightly reduced heat. This takes a bit of practice because the perch needs more time and heat than other fish.
- Arrange, pour in the beetroot butter emulsion, pour the Tondo di Chioggia on top, top with the strips of fried ginger. It is not a garnish, but contributes to the aromatic rounding of the whole dish with the coriander.
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