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| Groper |
| Polyprion Oxygeneios |
| Also Known As: NZ Sea Bass, Hapuku, Ara, Merou, Vlachos, Cernia, Bafaro, Cherna |
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Home Delivery Pricing: See 'Weekly Fresh Offerings' for chilled availability & price.
See 'Residential Product List' for frozen pricing |
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Product Description:
Large, thick fillets of firm white flesh. Stays moist when cooked and is excellent eating. Caught in deep cold water - usually on longline. Not to be confused with softer common Garoupa.
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Suited Cooking Methods:
Steam, Poach, Deep Fry, Sautee,Bake, Grill-BBQ, Smoke |
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Suggested Wine accompaniment:
Rieslings, Traminer, Chardonnay, Semillon or Verdelho style wines |
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| Storage, Handling & Defrosting Recommendations: |
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Chilled Fish:
Keep well chilled - As close to 0 °C as possible. Fish received whole should have the gills and stomach contents removed as quickly as possible to help retain product quality and shelf life. |
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Frozen Fish:
Store at - 18 °C. Ideally the fish should be packed in a vacuum bag with the seal intact. Alternatively the fish can be well wrapped in cling film and kept in a Zip-lock bag to avoid dehydration and freezer burn. It is recommended that fish be cooked from frozen or a semi-frozen state to retain succulence. |
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| Recipes: |
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Groper on Mash, Red Wine Sauce
Yield: 4 portions
Ingredients:
2 x 750 g. Groper fillets, skin left on
olive oil, as needed
potato mash, enough for four serves
4 x shallots, very finely diced
400 ml Pinot Noir
50 ml veal glaze
150 gm butter, diced and softened
half a lemon, juice of
2 tsp chopped parsley
salt and pepper
Method:
The mash can be pre done and re-heated in the microwave. Try adding cream instead of milk when making the mash for a more velvety finish.
For the fish, cut each fillet into 3 (approx. 250g/serve), then lightly score the skin at the thickest part of each piece, marked like a hash (#). Season with salt and pepper.
Heat oil in a pan and place a piece of the fish, skin side down, in the hot oil. Using a spatula, apply pressure to the fillet to prevent the skin from shrinking and curling (hold for 15-20 seconds). Add another piece of fish and follow this method.
When the skin is crisp and lightly browned, turn fillet over and cook for 1 minute longer, then transfer to a tray, skin side up. When all the fish is done like this and is still medium rare in the centre, keep to one side until almost ready to serve.
Next, make the Red Wine Sauce. Place shallots and wine in a pan, reduce by half over a medium high heat. Add the veal glaze then remove from the heat and whisk in
Finish with lemon juice, parsley and salt and pepper. (Do not reboil)
To serve, mound some mash on the centre of each plate and transfer the fish to each plate, placing the fish on top of the mash. Drizzle over the red wine sauce and serve immediately.
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