Grouper with Red Wine in Eggplant Boat

For the grouper, hollow out the eggplants – leaving 1/2 cm of flesh on the skin for the boat – place on a rack and bake in the oven at 180 °C for about 10 minutes.

Cut the fillets into cubes and sauté in a pan with olive oil, then season. Deglaze with a little red wine and cook for about 10 minutes.

For the sauce, reduce the wine and fish stock to 2/3 of the quantity, pass through a sieve and add butter.

Cut all the vegetables into rough cubes and blanch them separately by type. Sauté the vegetables in butter and garlic.

Fill the eggplants alternately with grouper and vegetables, cover with sauce and decorate with vegetable cubes and dill tips.

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