The Atlantic coast offers grouper-fishes of white and firm flesh. Prepared with potato scales and a tepid almond cream with the green onions scent, is an exquisite main course. It is recommended to eat it with a rich Chardonnay.
for 2-4 portions
| 1 unit | GROUPER (small) |
| 300 g. | POTATO |
| n/a | PEPPER |
| n/a | BUTTER |
| n/a | SALT |
Almond cream and fresh scallions
| 500 cc. | SALT |
| 150 g. | SCALLIONS |
| 200 g. | ALMONDS |
| 1 unit | LEEK |
| n/a | OLIVE OIL |
| 100 g. | POTATO |
| n/a | SALT |
| n/a | PEPPER |
| 50 cc. | PEPPER |
Grouper with potato scales
Make fillets with the fish and save in the refrigerator. Peel potato and cut in mandolin in fine layers. With s round blade of 1 centimeter, cut circles which later will form the fishes scales. Place the potato scales interposing them trying to copy the scales of the fillet, add salt, pepper and brush with butter. Place in a buttered tin and cook at medium heat for approximately 20 minutes depending on the size of the fillet.
** Almond cream and fresh scallions**
Slice scallions and leek. Toss in a pot with olive oil. Add almonds previously peeled and chopped. Add the potato peeled and cut in cubes. Add the fumet and cook till potato is disarmed. Crush all with a Chinese sieve (conic), add salt and pepper, tune with the heavy cream.
Once potatoes are peeled, you must not wash them, because if you do so, starch would be removed, and it is the one that will let the potatoes layers to stick themselves, making the scales effect. To peel almonds it’s easier if you soak them during 2 minutes in boiling water, then in cold water and last, rub them with a cloth.
Argentina has a continental maritime platform which is very wide and gives infinite species. Also we have the ones from rivers and lakes. All fishes can be prepared in different ways. Roasted, fried or baked, their stressed sea flavor can be enjoyed with a good garnish as desired.
“This book, which is a great map of flavors of Argentine regions to visit, is rich and varied.”
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