Whole Fish With Tomatoes, Sage And Onions And Champagne Sauce

By Eyal Shani

Eyal is committed to creating emotion by sharing his taste for authenticity through his colorful dishes.

All you’ll need

Ingredients

A 2 kg Yellow Grouper
10 sprigs of sage
1 pound of medium-sized tomatoes
5 onions
3 fennel bulbs
5 green peppers
A handful of coarse salt
250 ml olive oil
Glass of Yellow Label Brut

Instructions

Take the fish and slit the sides at the thickest point, in the direction of the fins. Salt the fish on the sides and inside, add some olive oil to that and coat the outside of the fish with olive oil. Place it in the centre of the dish.
Cut the tomatoes in half. Slice the onions. Cut the fennel bulbs into slices. Stem the green peppers.
Add the vegetables and sage around the grouper, drizzle with olive oil and coarse salt.
Bake the dish in the oven at 180 degrees (fan-assisted) for 15/20 minutes.
Remove the dish once the vegetables are done and baste the dish with the glass of Veuve Clicquot champagne.
Light the dish with a lighter to evaporate the alcohol.

It's ready to serve!

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Discover Eyal Shani

Eyal Shani is an Israeli chef, philosopher and food lover. He knew how to develop a unique culinary language and revolutionize Israeli cuisine in his country. His culinary passion was instilled in him by his grandfather, an agronomist and vegan who exposed him from a young age to local markets, fields and vineyards. Since opening his gourmet restaurant, Hasalon in Tel Aviv, Eyal Shani has become the principal chef of 23 successful restaurants in some of the world’s most beautiful cities, including Vienna, Paris, Melbourne, Singapore and New York. His respect for products and his love for people transcends his inspiration. Eyal is committed to creating emotion by sharing his taste for authenticity through his colorful dishes.

Let them inspire you

They are game-changers, they are shaping the future with true optimism, and they own an authentic voice. Let them inspire you as they make their dreams a reality. Discover the new recipes.