Avocado grouper
Instructions
Put in a pot 2 liters of water, chopped shallots, sliced, carrot slices, a stick of celery into small pieces, whole garlic clove, a tuft of parsley, a sprig of thyme, the lemon juice, peppercorns, a pinch of salt.
Bring to the boil and Cook, covered pot to low heat, for about half an hour.
Remove the Pan from heat and let cool.
Immerse the gutted and washed into the pot of broth, place it back on the heat, bring to a gentle boil and cook at low heat for 30 minutes.
Drain the grouper, eliminated the fins, but leave the head and tail intact.
Refrigerate, then keep it in the refrigerator at least 3 hours.
Just before serving, prepare the sauce: Peel the avocado, cut them in half, remove the pits and puree the pulp with a few tablespoons of olive oil, 4 tablespoons of lemon juice, chopped onion, salt and pepper.
The sauce should be the consistency of mayonnaise.
If it is too dense and lengthen it with more lemon juice.
Place the fish on a serving dish, spread with a little avocado sauce leaving uncovered head and tail, trimmed the rest with lemon slices and parsley leaves.
Serve with the remaining sauce aside.
Accompanying wines: Brut Spumante Trento DOC, Velletri Bianco Spumante "DOC, Martina Franca" Spumante "DOC.
