Serves: 4
600 gr grouper fillets
4 king prawns, peeled
Stale bread crumbs as needed
Herbs (sage, rosemary, chervil and dried oregano)
4 Perlina eggplants
1 courgette
1 tomato
8 green olives
20 gr capers
1 celery stick
1 carrot
1 spoon red wine vinegar
1 spoon honey
Salt and pepper as needed
Datterino tomato sauce as needed
Balsamic vinegar
Extra virgin olive oil as needed
Directions: Crush the king prawns with some garlic and herbs, then add the bread crumbs. Place this stuffing on the grouper fillets. Prepare the remaining vegetables for the caponata and saute’ with a little olive oil; add the olives, capers, red wine vinegar and honey, then place the grouper rolls on top and let cook for a few minutes. Assembly: Place the caponata in the middle of the serving dish, then arrange a grouper roll on top and drizzle with some datterino tomato sauce and balsamic vinegar. Finally, garnish with some Perlina eggplants.