A Garoupa Assada com Cebolinhas Gratinadas é um prato elegante e saboroso, que combina a delicadeza de um peixe assado na perfeição com o conforto de legumes gratinados num cremoso molho bechamel. A garoupa, um peixe de carne firme e sabor suave, é realçada por um recheio aromático, enquanto as cebolinhas e os brócolos, gratinados com queijo, adicionam textura e riqueza, tornando-o numa refeição completa e memorável.

Ingredientes

  • 1 garoupa com cerca de 1,5 kg
  • 1 cebola
  • 100 g de toucinho fumado gordo
  • 1 ramo de salsa
  • Sal e pimenta preta moída na ocasião q.b.
  • 75 g de manteiga
  • 1 raminho de tomilho verde
  • Azeite virgem q.b. (para untar o tabuleiro)
  • 2 dl de vinho branco
  • 12 cebolinhas
  • Brócolos q.b.
  • 1 colher de sopa de manteiga (para o molho bechamel)
  • 1 colher de sopa de farinha
  • 5 dl de leite
  • Raspa de noz-moscada q.b.
  • 1 dl de natas frescas
  • 2 gemas de ovo
  • Queijo parmesão ralado q.b.

Preparação

  1. Escamei e amanhei a garoupa.
  2. Piquei a cebola, o toucinho fumado e a salsa. Temperei com sal e pimenta e misturei com a manteiga até obter uma pasta.
  3. Barrei a garoupa com a pasta, reservando um pouco para rechear a barriga, onde também coloquei o tomilho.
  4. Untei um tabuleiro com azeite, coloquei a garoupa e reguei com o vinho branco. Levei a assar em forno médio previamente aquecido.
  5. Cozi as cebolinhas em água com sal. Noutra panela, cozi os brócolos, também em água com sal, mas deixei-os firmes.
  6. Preparei um molho bechamel: derreti a manteiga, juntei a farinha e depois o leite, mexendo sempre. Temperei com sal, pimenta e noz-moscada.
  7. Fora do lume, misturei as natas e as gemas de ovo ao molho bechamel.
  8. Num tabuleiro, coloquei os brócolos e as cebolinhas, reguei com o molho, polvilhei com parmesão e levei a gratinar até dourar ligeiramente.
  9. Servi a garoupa assada acompanhada com os legumes gratinados.

Ready to embark on a delightful culinary adventure? Here is the English version of this sophisticated Portuguese recipe, bringing the flavours of the sea and garden to your table.

Roasted Grouper with Gratinéed Onions

This recipe for Roasted Grouper with Gratinéed Onions is a testament to the elegant simplicity of Portuguese cuisine, where high-quality ingredients are allowed to shine. Grouper, a firm-fleshed white fish, is the star, its delicate flavour beautifully complemented by a savoury stuffing and a rich, creamy gratin of pearl onions and broccoli. This dish offers a delightful balance of textures and tastes, making it perfect for a special occasion or a comforting family meal.

The stuffing for the grouper is a clever blend of onion, smoked bacon, and parsley, creating an aromatic paste that infuses the fish with flavour as it roasts. The addition of fresh thyme to the cavity further enhances the herbal notes. Roasting the fish whole helps to keep it incredibly moist and tender, while a splash of white wine in the baking dish adds a subtle acidity that brightens the overall profile.

The gratin accompaniment is a harmonious blend of tender pearl onions and crisp-tender broccoli, bound together by a classic béchamel sauce enriched with cream, egg yolks, and a hint of nutmeg. A generous topping of grated Parmesan cheese creates a golden, bubbling crust when gratinéed, adding a satisfying textural contrast to the soft vegetables and flaky fish. This dish is a beautiful example of how thoughtful preparation can transform simple components into a truly memorable culinary experience.

Ingredients

  • 1 grouper, about 1.5 kg (approx. 3.3 lbs)
  • 1 onion
  • 100g fatty smoked bacon
  • 1 sprig of parsley
  • Salt and freshly ground black pepper, to taste
  • 75g butter
  • 1 sprig of fresh thyme
  • Virgin olive oil, for greasing the baking dish
  • 200ml (2 dl) dry white wine
  • 12 pearl onions (or small pickling onions)
  • Broccoli, to taste
  • 1 tbsp butter (for the béchamel sauce)
  • 1 tbsp all-purpose flour
  • 500ml (5 dl) milk
  • Nutmeg, grated, to taste
  • 100ml (1 dl) fresh cream
  • 2 egg yolks
  • Grated Parmesan cheese, to taste

Preparation

  1. Scale and gut the grouper.
  2. Finely chop the onion, smoked bacon, and parsley. Season with salt and pepper, and mix with 75g of butter until a smooth paste forms.
  3. Spread the prepared paste over the grouper, reserving a small amount to stuff into the belly cavity along with the fresh thyme sprig.
  4. Grease a baking dish with olive oil, place the grouper in it, and pour the white wine over the fish. Roast in a preheated moderate oven (around 180°C/350°F) until cooked through and flaky (cooking time will vary based on fish thickness).
  5. Meanwhile, boil the pearl onions in salted water until tender. In a separate pot, cook the broccoli in salted water until crisp-tender; do not overcook.
  6. Prepare the béchamel sauce: In a saucepan, melt 1 tablespoon of butter. Add the flour and stir continuously for 1 minute to form a roux. Gradually whisk in the milk, stirring constantly to prevent lumps, until the sauce thickens. Season with salt, pepper, and grated nutmeg.
  7. Remove the béchamel sauce from the heat. Stir in the fresh cream and egg yolks until well combined.
  8. In an oven-safe dish, arrange the cooked broccoli and pearl onions. Pour the béchamel sauce over them, sprinkle generously with grated Parmesan cheese, and gratinée under a hot grill or in a hot oven until lightly golden and bubbly.
  9. Serve the roasted grouper immediately, accompanied by the gratinéed vegetables.