Grouper With Puree

Preparation:

Preparation: Season the grouper fillets with oil, salt and pepper. Boil the potatoes, peel them, pass them through a potato masher; add salt and mix 4 egg yolks and two egg whites. Divide the mixture in two; Butter a pan, arrange half the potato purée, distribute the fish on top and cover with the rest of the purée. Brown in the oven at 170 degrees.