Grouper with Pumpkin, Celeriac and Almond
Create a dish based on three ingredients and make a spectacular dish nicely rich.
Grouper fillet 200 gr
for the Pumpkin puree :
Pumpkin Chopped 100 gr, Carrots chopped 100 gr, Onions Chopped 30 gr, Butter 20 gr, Salt, Black Pepper
for the celeriac :
Celery root 100 gr, Almond milk 50 gr, Butter 20 ml, Maldon Salt
for the almond tuile :
Water 80 gr, Almond flour 10 gr, Grape seed Oil 20 gr
Place the carrots in a steamer over boiling water for 2 minutes. Add the onion and Pumpkin and continue to cook for 4 minutes. Place the ingredients in a food processor or thermomix , add the butter and puree until smooth.
Peel the celery root and cut into nice paper thin slices. Roll the celeriac slices and place into a 5 cm ring. Add the almond milk, the butter (clarified) and the Maldon on top. Bake for 30 minutes at 160 c temperature. Leave it to cool, cut in half and burn the top with a blue torch.
Combine all ingredients. In a dry, non stick pan over medium heat, pour a small ladleful. Remove when set, should be fine, crisp and resemble coral.
Saute the grouper in a non stick pan over medium high heat . Garnish with dehydrated parsley dust over the puree and almond flakes.
Greek chef Giorgos Kaperdas inherited his love of cooking from his family from a young age. After graduating from Le Monde culinary school in Athens, Giorgos gained his experience working in the kitchens of Gordon Ramsay & Tom Aikens in UK, Sergio Herman in Belgium and in a numerous kitchens of Top Restaurants and Five Star Hotels in Greece and Europe.