Grouper With Pumpkin Flowers

Preparation:

Preparation: Trim and cut the courgettes into julienne strips with a mandolin (ie into sticks). Place the fish fillets on a cutting board, add salt and pepper to taste, distribute part of the prepared courgettes on top. Then roll them up to form rolls which you will tie with kitchen string, and brown them in a saucepan with the butter and garlic. Add salt and pepper to taste, add the milk and bring to the boil over high heat. Then lower the heat and cook for 15 minutes. Add the saffron dissolved in a little water and continue cooking for another 5 minutes. In the meantime, remove the stems and pistils from the courgette flowers and cut them into four pieces. When the indicated cooking time has elapsed, set the rolls aside, add the remaining flowers and courgettes to the cooking liquid and cook over high heat for 2-3 minutes. Serve the rolls immediately piping hot with the prepared vegetables. Grouper is a prized fish and much appreciated for the quality of its meat. Due to its large size, it is often cooked in slices.