Greek cuisine · Fish & Seafood

Sfyrida Vrasti Ladolemono (Poached Grouper with Lemon Dressing)

Grouper fillet gently poached in an aromatic vegetable stock and drizzled with whisked ladolemono.

Ingredients · for 4 servings

• 800 g grouper fillet with skin
• 2 carrots
• 2 celery stalks
• 1 onion
• 2 bay leaves
• 5 peppercorns
• 3 lemons
• 120 ml olive oil
• 1 bunch flat-leaf parsley
• 1 tbsp coarse sea salt
• Salt, pepper

Instructions

1. Cut the carrots into thick slices, the celery into pieces and the onion into quarters; divide the fish into four equal pieces and refrigerate.
2. Bring the vegetables to a boil with 1.5 l water, the bay leaves, peppercorns, coarse sea salt and the juice of half a lemon, and simmer uncovered for 20 min.
3. Lower the heat until the stock only barely trembles and slide in the fish pieces skin-side up.
4. Let the fish poach for 8–10 min without the stock boiling – it is done when the flesh at the thickest point flakes with a fork.
5. For the ladolemono, whisk the juice of one and a half lemons with salt and pepper, and slowly whisk in the olive oil until the dressing binds pale and creamy.
6. Lift the fish and vegetables onto warmed plates with a slotted spoon, drizzle with the dressing, sprinkle with parsley and serve with the last lemon cut into wedges.