Estes filetes de garoupa em vinho do Porto são um prato de peixe requintado e cheio de sabor, perfeito para uma refeição especial. A combinação do peixe delicado com um molho cremoso e aveludado, enriquecido com o aroma inconfundível do vinho do Porto, resulta numa experiência gastronómica memorável e surpreendentemente fácil de preparar. Receita bem tradicional de Natal de filetes com vinho do Porto.

Ingredientes

  • 500 g de garoupa
  • 125 g de margarina
  • 1 cenoura
  • 1 cebola
  • 10 grãos de pimenta
  • 1 copo de vinho branco
  • 1 cálice de vinho do Porto
  • 1 colher (sopa) de farinha
  • 2 colheres (sopa) de natas (facultativo)

Preparação

  1. Tire a pele e as espinhas a uma garoupa e corte-a em filetes altos. Unte com margarina um prato de ir ao forno e ponha dentro os filetes temperados de sal, pimenta e bocadinhos de margarina.
  2. Coza a pele e as espinhas em água com uma cenoura, uma cebola, um copo de vinho branco e pimenta em grão. Côe este líquido por um pano e deite um pouco no prato onde pôs os filetes. Meta-os 20 minutos em forno médio, cobertos com papel vegetal untado com margarina.
  3. Quando estiverem cozidos ponha-os no prato em que hão-de ir à mesa, previamente aquecido.
  4. Cubra os filetes com o seguinte molho: ao lume mexa bem uma colher (sopa) bem cheia de margarina, igual porção de farinha e o caldo onde os filetes cozeram. Ao retirar do lume, junte duas colheres (sopa) de natas (facultativo) e um cálice de vinho do Porto. Leve ao forno a corar.

Ready to elevate your fish dish? The English version is just below.

Grouper Fillets in Port Wine Sauce

This elegant dish transforms simple grouper fillets into a sophisticated meal with a rich and flavourful Port wine sauce. It’s a classic Portuguese preparation that showcases how a few well-chosen ingredients can create something truly special. The sauce is the star: a beautiful stock made from the fish trimmings is thickened and then enriched with a generous splash of Port wine, giving it a unique depth and subtle sweetness.

The traditional method of making a quick stock from the fish skin and bones is a brilliant, no-waste technique that provides an incredible flavour base for the sauce. This step is what separates a good fish dish from a great one. While the recipe suggests baking, finishing the dish under a hot grill will give the sauce a lovely golden-brown colour.

This dish is wonderfully versatile. While grouper is specified, you could easily use another firm white fish like cod, sea bass, or halibut. The cream in the sauce is optional, but it adds a luxurious, velvety texture that is hard to resist. Serve it with simple boiled potatoes and a crisp green salad to let the flavours of the fish and sauce truly shine.

Ingredients

  • 500g grouper, skinned and boned, skin and bones reserved
  • 125g butter or margarine
  • 1 carrot, roughly chopped
  • 1 onion, roughly chopped
  • 10 whole black peppercorns
  • 150ml dry white wine
  • 50ml Port wine
  • 1 tbsp plain flour
  • 2 tbsp double cream (optional)
  • Salt and freshly ground black pepper

Method

  1. Cut the grouper into thick fillets. Season them with salt and pepper. Grease an ovenproof dish with a little of the butter/margarine, arrange the fillets inside, and dot them with a few small pieces of butter.
  2. To make the stock, place the reserved fish skin and bones into a saucepan with the carrot, onion, white wine, and peppercorns. Add just enough water to cover the ingredients. Bring to a simmer and cook gently for 20 minutes. Strain the stock through a fine-mesh sieve.
  3. Preheat your oven to 180°C (160°C Fan / 350°F / Gas Mark 4). Pour a little of the strained stock into the dish with the fillets. Cover the dish with baking parchment greased with a little butter and bake for 20 minutes, or until the fish is cooked through.
  4. Once cooked, carefully transfer the fillets to a warm serving dish.
  5. To make the sauce, melt a tablespoon of butter/margarine in a saucepan. Stir in the flour to form a paste (roux) and cook for a minute. Gradually whisk in the remaining fish stock and the juices from the baking dish. Bring to a simmer, stirring until the sauce thickens. Remove from the heat and stir in the double cream (if using) and the Port wine. Pour the sauce over the fish fillets. You can serve immediately or place the dish under a hot grill for a minute or two until the sauce is lightly golden.