Preparation

Arrange the strips of corn and season them with lemon juice, salt and pepper. Marinate for 30 minutes.

In a tray, add water until it is about 5 cm high, add the bay leaves and bring to the fire, at the stove top, until boiling.

Add the fish and the shrimp kernels, cook, remove the fish and shrimp from the pan and set aside.

In a saucepan over high heat, melt the butter, add the finely chopped onion and garlic cloves, add the sweet pepper and let it cook until golden brown.

Then add the sparkling wine and 2 dl of the broth to cook the grouper and let it boil until it halves.

Season with salt and pepper and return to heat.

In a separate bowl, dissolve the cornstarch in the cream, add to the mixture and let it thicken.

Serve with the sauce and accompany with rice. Enjoy your food!

Ingredients

  • 8 tranches of grouper
  • 350 g of shrimp kernels
  • 1 onion
  • 2 garlic cloves
  • 5 dl of sparkling wine (champagne)
  • 2 dl of cream
  • 1 tablespoon well filled with butter
  • 1 dessert spoon of corn flour
  • 1 teaspoon of sweet pepper
  • 2 bay leaves
  • Juice of 1 large lemon
  • Chives q.s.
  • Salt and pepper q.s.