Preheat the oven to 400°F (205°C).
Finely slice the endives. Put the endives in a casserole. Add the wine, orange juice and celery seeds. Bring to a boil and cook covered over low heat for about 4 minutes. remove endives and fold in the cream into the sauce and let reduce over low heat.
Remove from the heat and set aside.
Cut the grouper fillets in half lengthwise. Flatten the fillets with a knife blade. Put the filletts on the endives. Roll the fillets and hold the rolls in place with toothpicks. Place the grouper rolls on the shallots. Cook in the oven for 6 to 8 minutes. Serve right away.
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.
© Société des alcools du Québec, 2007
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
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