Baked Grouper with Hot freekeh Salad and Blush Yogurt Sauce

Ingredients:

For the Grouper:

• 4 hybrid printed Grouper fillets.
• Sea salt

For the Yogurt Sauce:

• 250 grams sheep yogurt
• 250 grams beef yogurt
• 10.5 grams sea salt
• 3 grams sumac
• 10 grams corn flour + 50 grams water

For the freekeh Salad: 

• 500 grams boiled and filtered freekeh.
• Fried onion from 2 finely chopped onions
• 2 zucchinis, cut into cubes and seared with a little oil in a hot pan (without salt)
• 2 handfuls of roasted cherry tomatoes (in a preheated oven at 220 degrees for 15 minutes)
• 1 bunch of chopped parsley
• 1/2 bunch of chopped mint
• 2 tablespoons of olive oil
• 2 tablespoons of lemon juice
• Coarse salt
• Ground black pepper

Instructions:

For the Grouper:

1. Preheat the oven to 170 °
2. Grease and lightly salt the Grouper fillets with sea salt.
3. Place the fillets in the preheated oven for 7 minutes or until they are fully cooked.

For the Freaky Salad:

1. In a large bowl, combine the boiled and filtered freekeh, fried onions, seared zucchinis, roasted cherry tomatoes, chopped parsley, and chopped mint.
2. Drizzle olive oil and lemon juice over the salad.
3. Season with coarse salt and ground black pepper to taste.
4. Mix everything together, ensuring all ingredients are well combined.

For the Yogurt Sauce:

1. In a bowl, mix the sheep yogurt, beef yogurt, sea salt, and sumac.
2. In a separate bowl, create a slurry by mixing the corn flour and water until smooth.
3. Add the slurry to the yogurt mixture and stir until well combined.

Assembling the Dish:

1. Lightly fry the freekeh and place two spoonful’s on each plate.
2. Place a Grouper fillet next to the freekeh.
3. Pour the yogurt sauce over the fish and freekeh
4. Optionally, drizzle a few drops of olive oil over the entire dish.