Grouper fillet in sherry sauce

Ingredients for 4 servings:

• 800 g fish fillet(s) (grouper fillet) with skin
• 2 eggs
• 2 garlic cloves, peeled, finely diced
• ½ bunch parsley
• 0.4 g saffron
• 100 ml dry sherry
• ¼ liter fish stock
• ⅛ liter cream
• 1 bunch spring onion(s), the white part, finely diced
• 2 garlic cloves, peeled, finely diced
• n. B. Flour
• Sea salt and pepper, black and white from the mill
• Cayenne pepper
• olive oil

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 55 minutes

You may want to pre-order the fish. Make sure you get fish fillets with the skin on so they don’t fall apart. Hard-boil the eggs, rinse them, let them cool, and then cut them into chunks. Wash the parsley, shake them dry, and pick the leaves. Put 2 garlic cloves, saffron, and sherry, along with the fish stock and cream, in a narrow bowl and blend until smooth. I personally think it looks better when the eggs are slightly chunky and the parsley is whole. Add both to the sauce. Wash the fish, pat it dry, and cut it into 4 equal pieces. Coat all over in flour, season with salt, pepper, and cayenne pepper. Heat olive oil in a pan. Sauté the spring onions and add the garlic—but not immediately, so it doesn’t become bitter. Then add the fish, skin-side down, and sear for 3 minutes. Turn it over and sear for another 2 minutes. When you turn it over, you’ll see that the browned spring onions are nicely clinging to the skin. Now, using a spoonful of the sauce, I pour the eggs, parsley, and liquid over the fish and the rest of the sauce into the pan. Reduce the heat and let the fish simmer with the lid on for another 6-8 minutes. Then remove the lid, stir in the sauce, and serve immediately. Rice, potatoes, and asparagus are good accompaniments.