Lagos Fillet (Brodetto di cernia con fregola sarda) Recipe

In Gina's kitchen, grouper fillet cooked in its own juice is served hot with Sardinian style couscous, artichoke tomato sauce and waxed fish roe (bottarga), which adds a different aroma to the dish.

We are talking about an option that those who love seafood served with different sauces will love. You can serve the grouper fillet recipe, the tips of which we learned from chef Berkin Baykoç in the Yemek.com restaurant special shoot, as a main course, or you can present it to your guests along with other Gina recipes.

How to Make Lagos Fillet (Brodetto di cernia con fregola sarda) Recipe?

• Drink fish broth; Saute the shallot, carrot and celery stalk cut into small cubes in olive oil.
• Then add the filleted grouper fish bones and cook for 5 minutes.
• Add tomato puree and cold water and boil over low heat for 30 minutes. After the boiling process is completed, strain the fish broth and set it aside.
• In a separate pot, boil the couscous in boiling salted water until it reaches the desired consistency and set aside.
• Start cooking the finely chopped artichokes and grouper fillet in the fish broth you prepared in advance, with the lid closed.
• After 10 minutes, add boiled couscous and finely chopped parsley. After cooking for another 1-2 minutes, flavor it with grated bottarga on a deep plate and serve without waiting.