Oilve oil seared grouper with octopus

Oilve oil seared grouper with octopus

div class="separator" style="clear: both; text-align: center;"a href="http://1.bp.blogspot.com/-4gPfc5e659c/UKskFM7XqAI/AAAAAAAABpU/ImHIxVvkY-M/s1600/Olive+Oil+seared+Grouper+with+Octopus,+Fondant+Potato+and+Tomato+jus.JPG" style="margin-left: 1em; margin-right: 1em;"img border="0" height="265" src="http://1.bp.blogspot.com/-4gPfc5e659c/UKskFM7XqAI/AAAAAAAABpU/ImHIxVvkY-M/s400/Olive+Oil+seared+Grouper+with+Octopus,+Fondant+Potato+and+Tomato+jus.JPG" width="400" //a/divdiv style="text-align: justify;"This is the fish dish of my weekly menu, grouper and octopus. It is a lovely combination served on fondant potato and a tomato fondue./divdiv style="text-align: justify;"br //divdiv style="text-align: justify;"Fondant potato is a classic, it is actually cooked in chicken stock and then at the end glazed with the reduction. For this dish I leave the glazing away, but I still cook the potatoes in a light chicken stock./divdiv style="text-align: justify;"br //divdiv style="text-align: justify;"The octopus gets braised in red wine, nice and slow, so it takes the color and the flavor of the wine. Don't take just wine, but add some water, fish stock, root vegetables, mmmm I get hungry just from writing it./divdiv style="text-align: justify;" /divdiv style="text-align: justify;"It is such a simple dish, but each flavor is coming out nicely/divbr /2 Kg (4lb) Grouper br /1.3 Kg (2.6 lb) Potatoes br /1 L (1qt) Chicken stock br /0.25 Kg (10oz) Spinach br /0.05 Kg Butter br /0.01 Kg Salt br /0.005 Kg Pepper br /br /0.5 Kg Octopus tentacles br /0.5 L Red wine br /0.01 Kg Salt br /0.005 Kg Pepper br /0.5 L Court Bouillon br /1 Ea Bay leaf br /br /0.75 Kg Tomatoes br /0.25 Kg Onions br /0.01 Kg Salt br /0.005 Kg Pepper br /0.05 Kg Basil br /0.1 L Olive oil br /br /Season the grouper with salt and pepper br /br /Clean the octopus and braise with red wine and court bouillon till tender br /Cool down and let it marinate over night br /Cut the potatoes into the typical fondant size br /Simmer carefully in the chicken stock till soft br /br /Saute the spinach just before serving br /br /Cut the tomatoes in quarters, add the onions br /Saute in a bit olive oil, add salt and simmer at low temperature till everything is properly cooked Blend and strain br /Mix up with Olive oil, season to taste br /br /Pour the tomato fondue on the bottom in the deep plate br /Add a fondant potato on top br /Then put a layer of spinach br /The fish on top of the spinach br /Drizzle the braised octopus legs on top of it br /div class="separator" style="clear: both; text-align: center;"a href="http://4.bp.blogspot.com/-vRuezhBfNyY/UKskUB0jtvI/AAAAAAAABpc/3fMcsvIS6ug/s1600/IMG0776.JPG" style="margin-left: 1em; margin-right: 1em;"img border="0" height="400" src="http://4.bp.blogspot.com/-vRuezhBfNyY/UKskUB0jtvI/AAAAAAAABpc/3fMcsvIS6ug/s400/IMG0776.JPG" width="265" //a/div

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