Making the Ballotine

“Fennel at heart” this ‘Grouper Ballotine’ will take you closer to your Valentine. An idea inspired by Fennel, Fresh Grouper and Valentines Day.
For making the Ballotine

4 inch/3 inch/one quarter inch Grouper Fillet
1000 ml chicken stock
1/2 of one medium size Fennel cut in to wedges
1 tomato deseeded and chopped big
½ white onion
3 cloves of garlic bruised
1 cup white wine
2 table spoon balsamic vinegar
½ teaspoon Herb de Provence
1 teaspoon freshly ground pepper
Salt to taste

Boil all the above except fish together in a medium size not so shallow pan and simmer it for 15-20 mins. Place the fish fillet on a cling film, evenly spread the filling in the middle and roll it tight with the cling film. Twirl the both sides of the cylindrically rolled fish and tie them to look like a sausage.(will post a pic to make it self explanatory). Slide it in to the simmering broth and ensure its covered with the broth and let it poach for 10- 15 mins. Take it out of the broth and let it cool outside for 10 mins before its opened.

For the filling (Divide in to half)

2 tablespoon extra virgin olive oil
4 tablespoon of thinly sliced Fennel
1 tablespoon thinly sliced onion
1 clove of Garlic
1 tablespoon of chopped Apple
One pinch of Herb de Provence
¼ cup fruity white wine
Pinch of freshly ground black pepper

In a pan sauté the garlic and then add onions and fennel until caramelized, then add apple and sauté for 3 mins and then deglaze it with white wine and add the herb and the pepper

For serving

Half of the divided filling from above
2 table spoon of pomegranate
4 tablespoon orange juice
1 cup poaching broth

Serving
Mix the rest of the filling and the pomegranate and layer it in a plate. Remove the cling film and place the ballotine in the middle. Boil the stock , reduce it to 1/4th and add the orange juice to it and drizzle it over the ballotine and also a small drizzle of olive oil.

Categories: Travel Cuisine

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