If you are thinking of a new way to cook your fish other than grilling, frying or using it for the sauces we are accustomed to, then try this ‘Fish Fricassee’ using Grouper fish. This is a creamy and flavourful white stew, yes! White stew, prepared by using the ‘braising’ method of cooking which combines pan searing of your fish and slowly cooking it in the flavoured sauce to achieve a harmonious taste. If you desire something tender with a deep flavour to make your day, then try this Fish Fricassee with steamed rice or pasta.
- Grouper fish
- Salt -To taste
- Deydom white pepper -To taste
- Clarified butter -90 ml
- Onions, medium dice -300 g
- Flour -90 g
- Corn flour -4 tbsp.
- Dry white wine -240 ml
- Fish stock -960 ml
- Bay leaf -1
- Dried thyme -½ tsp.
- Peppercorns, cracked -½ tsp.
- Parsley stems – 8
- Garlic clove, crushed -1
- Heavy cream -240 ml
- Deydom Nutmeg, ground -To taste
- Season the fish with salt and white pepper.
- Combine water or milk with the corn flour to make a frying batter.
- Pass the fish in the flour and batter.
- Deep fry the fish without browning, reserve aside.
- Sauté onions and continue until they are translucent.
- Sprinkle the flour over the onions and stir to make a blond roux. Cook the roux for 2 minutes without browning.
- Deglaze the pan with the wine. Add the fish stock and sachet; season with salt. Cover and simmer until done, approximately 15-20 minutes and add the fish.
- Add the cream and bring the sauce to a simmer. Add the nutmeg and adjust the seasonings. Return the fish to the sauce to reheat it for service.
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