Avocado grouper

Preparation:

Preparation: Put two liters of water in a saucepan, the shallot cut into slices, the carrot into slices, a stick of celery into small pieces, a whole clove of garlic, a sprig of parsley, a sprig of thyme, the juice of the lemon, four peppercorns, a pinch of salt. Bring to the boil and cook, covered and over low heat, for about half an hour. Remove the pan from the heat and let it cool. Immerse the gutted and washed fish in the pot of broth, put it back on the fire, bring to a slight boil and cook, still on a low flame, for 30 minutes. Drain the grouper, remove the fins, but leave the head and tail intact. Let it cool, then keep it in the refrigerator for at least 3 hours. Just before serving, prepare the sauce: peel the avocados, cut them in half, remove the pits and blend the pulp with a few tablespoons of oil, four tablespoons of lemon juice, the chopped onion, salt and pepper. The sauce should have the consistency of mayonnaise. If it is too thick, dilute it with more lemon juice. Arrange the fish on a serving plate, spread it with a little avocado sauce leaving the head and tail uncovered, garnish the rest with lemon slices and parsley leaves. Serve with the remaining sauce on the side. Accompanying wines: Trento “Spumante Brut” DOC, Velletri Bianco “Spumante” DOC, Martina Franca “Spumante” DOC.