There’s something extraordinary about dishes that evoke both land and sea in a single bite. This refined appetizer does just that: a delicate grouper fillet encrusted in golden herbs, resting atop a velvety carrot and ginger purée, accompanied by wild mushrooms and briny sea beans. It’s coastal cuisine at its most elegant, designed to impress with layers of flavor and texture. A crisp chia seed tuile finishes the dish with a nod to modern plating and mindful eating. Perfect as a luxurious starter, this dish celebrates seasonal produce and sustainable seafood, bringing harmony between earthiness and oceanic brightness.
Begin with the freshest grouper you can find — the kind that flakes easily and tastes of the sea.
Remove any bones or skin, and cut into uniform rectangular portions (140g each).
Lightly marinate the fillets in olive oil, salt, and pepper.
Sear all sides in a hot non-stick pan until lightly golden.
For the crust, combine panko, garlic, butter, and chorizo, then press onto the top of each fillet.
Finish cooking in a preheated oven at 220°C for 4 minutes, just until the crust is crisp and the fish is tender.
Carrot-Ginger Purée
This purée brings a warm, subtly spicy note.
Combine sliced carrots, ginger, and onions in a saucepan.
Cover with water and add bay leaves, salt, and pepper.
Simmer, covered, for about 45 minutes, reducing the water by half.
Remove the bay leaves, blend until smooth, and finish with butter and cream. The result should be velvety and vibrant — a soft landing for the fish.
Herb-Crusted Grouper
Begin with the freshest grouper you can find — the kind that flakes easily and tastes of the sea.
Remove any bones or skin, and cut into uniform rectangular portions (140g each).
Lightly marinate the fillets in olive oil, salt, and pepper.
Sear all sides in a hot non-stick pan until lightly golden.
For the crust, combine panko, garlic, butter, and chorizo, then press onto the top of each fillet.
Finish cooking in a preheated oven at 220°C for 4 minutes, just until the crust is crisp and the fish is tender.
Carrot-Ginger Purée
This purée brings a warm, subtly spicy note.
Combine sliced carrots, ginger, and onions in a saucepan.
Cover with water and add bay leaves, salt, and pepper.
Simmer, covered, for about 45 minutes, reducing the water by half.
Remove the bay leaves, blend until smooth, and finish with butter and cream. The result should be velvety and vibrant — a soft landing for the fish.
Sea Beans
To balance the richness of the purée and crust, sea beans offer a burst of natural salinity.
Blanch them in boiling salted water for 4 minutes, then shock in ice water.
Reheat gently with garlic butter just before plating — no extra salt needed.
Sautéed Wild Mushrooms
Choose an earthy mix of wild mushrooms and soak overnight if dried.
Once rehydrated and cleaned, sauté gently in butter.
Finish with fresh herbs just before serving. Their woodland aroma is the perfect complement to the sea-forward grouper.
Chia Seed Tuile
For a modern touch and a hint of crunch, soak chia seeds overnight in water.
Spread thinly onto buttered parchment, sprinkle with Maldon salt and mixed roasted seeds, and dry at 70°C for 4 hours until crisp.
Break into elegant shards for plating.
PLATING
Spoon a generous swoosh of carrot-ginger purée onto each plate.
Nestle the herb-crusted grouper on top.
Tuck in a few sea beans and scatter the sautéed mushrooms artfully around the fish.
Finish with a shard of chia tuile leaning against the fish for height and texture.
Chef’s Tip
Don’t rush the purée — the slow cooking and blending are essential to achieving that creamy texture without overpowering the dish’s subtle elements. The balance of ocean and earth is delicate, and each component plays a role in the story.
A dish designed to awaken the senses and celebrate the interplay of contrasts: crunchy and smooth, salty and sweet, wild and refined.
Plating
Just before serving, cook the salmon with a blowtorch (using the flame) or under a salamander. Cook on
just one side.
Plate beginning with the salmon, followed by the sauce, then decorate the plate with the other
garnishes.
