Pan-Seared Grouper with Light Celery-Fennel Velouté, Creamy Lemon Millet, and Garlic Sautéed Spinach

Instructions

1. 1

   1. Rinse the millet under cold water. Place it in a saucepan with 480 ml (2 cups) water, a pinch of the salt, and half of the lemon zest. Bring to a boil, reduce the heat, cover, and cook for 18-20 minutes until tender and the liquid is absorbed.

2. 2

   2. While the millet cooks, season the grouper fillets on both sides with most of the remaining salt and the black pepper. Let them rest for 10 minutes at room temperature.

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   3. For the velouté, heat 15 ml (1 tbsp) olive oil and 15 g (1 tbsp) butter in a saucepan over medium heat. Add the celery, fennel, shallot, and 1 chopped garlic clove. Cook for 6-8 minutes, stirring, until the vegetables are soft but not deeply browned. Add the fennel seeds and cook for 30 seconds.

4. 4

   4. Sprinkle the rice flour over the vegetables and stir for 1 minute. Gradually add 240 ml (1 cup) vegetable stock and the milk, whisking to avoid lumps. Cook over medium-low heat for 4-5 minutes until slightly thickened. Blend until smooth and silky. Return the sauce to the pan, add 15 ml (1 tbsp) lemon juice, and adjust with salt if needed. Keep warm over very low heat.

5. 5

   5. When the millet is ready, add 120 ml (1/2 cup) vegetable stock, 15 g (1 tbsp) butter, 15 ml (1 tbsp) lemon juice, and the chopped parsley. Stir vigorously for 1-2 minutes until creamy. Taste and adjust salt.

6. 6

   6. Heat a large oven-safe skillet over medium-high heat with 15 ml (1 tbsp) olive oil. Sear the grouper for 2 minutes on the first side and 1 minute on the second side, until a light crust forms.

7. 7

   7. Transfer the skillet to a preheated oven at 220 °C / 425 °F and bake for 4-6 minutes, depending on thickness, until the fish is just cooked through and flakes easily.

8. 8

   8. While the fish finishes in the oven, heat another skillet with the remaining 15 ml (1 tbsp) olive oil over medium heat. Add 2 chopped garlic cloves and cook for 20 seconds. Add the baby spinach and a pinch of salt; sauté for 1-2 minutes until wilted. Remove from the heat.

9. 9

   9. Spoon creamy millet onto each plate. Set a grouper fillet on top or alongside, spoon over the celery-fennel velouté, and serve with the sautéed spinach. Finish with the remaining lemon zest and, if available, a few tender fennel fronds.

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    10. For a hotter presentation, warm the plates in the oven at 95 °C / 200 °F for 3-4 minutes before serving.