Maison Le Grand

It’s important to treat yourself every once in a while… Grouper is a little pricy but its soft texture and delicate aroma are worth every dime of sacrifices…

Sun dried tomatoes Pesto is a natural here. Close your eyes and picture yourself in a little bistro in Provence, they bring your  mérou fish. You think to yourself “that’s living”…

INGREDIENTS for 4

• 4 filets of grouper
• Half a fennel bulb cut in thin slices
• 1 glass of wine
• 5 garlic cloves, crushed
• 5 tbsp (75ml) of Le Grand’s sundried tomato pesto
• 2 tbsp (30ml) of Dijon mustard
• 1 bunch of chives, minced
• A hint of crushed  chili
• 5 garlic cloves, crushed

PREPARATION

• Heat up a little butter in some olive oil
• Add the garlic and the fennel, cover and cook for about 10 minutes
• Add the wine, the pesto, the mustard and the chilis
• Place the grouper delicately in the pan
• With the lid on cook ay slow heat for about 20 mins or when the fish breaks appart on the side, over cooking will dry up  this delicate grouper
• Serve and top with your “sauce provençale”