Ingredients to make Grouper en papillote:
- 4 units of thick grouper loins (180-200 grams each)
- 2 units of large carrots
- 1 unit of leek or spring onion
- 8 bay leaves
- 4 tablespoons of virgin olive oil
- 4 units of butter nuts
- 1 pinch of salt and black pepper
- Virgin oil to garnish and chive stems
- aluminum foil for wrapping
How to make Grouper en papillote:
- Check that the grouper loins do not have bones or skins; wash them and let them dry on absorbent paper, giving them a rectangular shape.
- Then, the thinnest part of the loin is folded inwards, making all the loins the same size. Season with salt and pepper and reserve in the fridge.
- Scrape the carrots and grate them, similarly peel the leek and cut it into fine squares. Turn in the oven at 250°C.
- Cut four equal-sized rectangles of 20 x 15 cm aluminum foil; place them on the countertop and distribute in each of them, a lot of chopped leek. Place two bay leaves on top and then the fish fillets.
- Drizzle with a tablespoon of olive oil and cover each egg loin with a mountain of grated carrot and the butter nut on top.
- Fold the aluminum foil and close the rectangular packages, sealing the edges well. Put it in the oven on a tray, at a temperature of 200°C and remove it after approximately 10 minutes.
- Serve immediately, lightly covering the wraps so that it reaches the table steaming. It is important that the fish arrives just right. Accompany with a good virgin olive oil flavored with herbs.
