Cook the groupers in the steam oven at 65ºC / 149ºF, just until the inside of the flesh reaches 45ºC / 113ºF. Then place on a hot grill, skin side down, until the skin is crisp.
Roast the O Couto peppers with salt and extra virgin olive oil. Lightly fry the onion, carrot, leek and garlic with the peppercorns. Add the peppers.
Pour over the chicken stock and simmer for 15-20 minutes. Blend, strain and season with salt.
Pour the stock over the base of the dish and add the grouper. Decorate with seasonal petals.
Chef's Remark:
"The O Couto peppers are among our favorites because of the slight sweetness they give to the stock."
Preparation by: Xosé Cannas
As Sortes 06, by Rafael Palacios (DO Valdeorras). This wine is the result of the search for quality in historical areas such as the DO Valdeorras (Orense) where the star variety is Godello (Waiting for Godello, page 28). This is a grape that produces wines with volume, creaminess and mineral touches, making it ideal to accompany the firm, elegant, gelatinous flesh of the grouper.
