FOR THE FISH
6 grouper fillets, 250-300g each
100g olive oil
300g vegetable stock
2g dried tarragon
30g lemon juice
15g salt
FOR THE GREENS
400g cooked greens, well-drained (squeeze well to remove excess liquid and run under cold water; drain and place in a bowl together with ice; make sure to drain well before using).
50g olive oil
120g onion, sliced into half-moons
170g tomato, cut in small cubes
170g red pepper, cut in small cubes
100g vegetable stock
7g marjoram, finely chopped
7g salt
20g apple cider vinegar
TO SERVE
5g parsley, finely chopped
10g olive oil
Wine pairing- Master sommelier Konstantinos Lazarakis
Grouper fish has a good flavour structure, dominated by “sea” aromas, and the sautéed greens provide this dish with their familiar and unique taste. A white wine of the Roditis variety, which mainly includes reds and very rarely rosés, is an open wine that embraces the grouper, with aromatic depth and a cool acidity that will tie well with the greens.
