03 Jul Grouper Fillet with Seasonal Greens, Roasted Beet Purée and Greek Salad

Grouper

• 2 kg grouper, cut into fillets

Beet Purée

• 1 kg beets
• 450 g olive oil
• 75 g white balsamic vinegar
• Salt, pepper

Stamnagathi (Cretan Greens)

• Zest and juice of 2 lemons
• 600 g stamnagathi
• Olive oil
• Salt, pepper

Greek Salad

• 1 kg fresh tomatoes
• ½ kg cucumber
• 20 g capers
• 20 g pickled cucumber
• 1–2 spring onions, finely chopped
• ½ bunch parsley, finely chopped
• Salt, pepper

Preparation
Greek salad

Finely chop the tomatoes, cucumber, olives, pickled cucumber, spring onion and parsley, then add the capers. Mix everything in a stainless-steel bowl and allow the mixture to marinate for at least 30 minutes.

Beet purée

Roast the beets by placing them in a baking tray with coarse salt in a preheated oven at 180°C (356°F) for about one hour, depending on their size. Alternatively, for convenience, the beets can be boiled. Peel them and blend with a little olive oil and white balsamic vinegar until the mixture becomes smooth. Adjust seasoning with salt and pepper.

Stamnagathi
Clean and rinse the stamnagathi thoroughly. Boil it in plenty of salted boiling water. Once cooked, drain it and season with salt, lemon juice, lemon zest and a little olive
oil.

Once the garnishes are ready, grill the grouper fillets after lightly brushing them with olive oil and seasoning with salt.

To plate, place the beet purée at the base of the dish, followed by the greens. Lay the grouper fillet on top and arrange the well-drained Greek salad along the length of the fillet.

Wine Pairing

Grouper is a fish with refined yet relatively rich flesh, allowing pairings with wines that combine structure and freshness. In this dish, the sweetness of the roasted beet purée, the refreshing acidity of the Greek salad and the citrus character of the stamnagathi create a composition with both freshness and earthy elements.

A very suitable choice is Thrapsathiri from PGI Crete (ΠΓΕ Κρήτη), whose crisp acidity and delicate fruit aromas complement the finesse of the grouper. Equally appealing is Monemvasia from PDO Paros (ΠΟΠ Πάρος), offering Mediterranean freshness and subtle aromatics that harmonize beautifully with the dish.

Different expressions of Assyrtiko also work particularly well, such as wines from PDO Santorini (ΠΟΠ Σαντορίνη), as well as those from PGI Cyclades (ΠΓΕ Κυκλάδες) or PGI Evia (ΠΓΕ Εύβοια), whose vibrant acidity and minerality balance the sweetness of the beet purée while highlighting the marine character of the
fish.

Finally, a more distinctive option would be skin-contact wines made from Roditis, such as those from PDO Patra (ΠΟΠ Πάτρα) or PGI Slopes of Aigialia (ΠΓΕ Πλαγιές Αιγιαλείας), whose light tannic structure and herbal nuances pair especially well with the greens and the earthy tones of the beets.