Guest Chef recipes

Tripoline and grouper in rocket sauce

Category: Main dish

Ingredients for 1 portion:

  1. Tripoline 100 grams
  2. Grouper 160 grams
  3. Lemon Pesto 10 grams
  4. Rocket Cream 10 grams
  5. Olive oil 40ml
  6. Garlic 1 clove
  7. Chili rings according to preference
  8. Rocket leaves 50 grams
  9. Basel leaves 10 grams
  10. Vegetable broth 100 grams
  11. Star Anise 1 piece
  12. Season Pepper Seaweed-Lemon according to preference
  13. Danish smoked pyramid salt to taste
  14. Zest from one lime
  15. Roasted and Spiced Coconut & Peanut 5 grams

Preparation time:25 minutes


  1. For the rocket sauce:
    1. In a frying pan, roast the Star Anise in olive oil.
    2. Add the Chili rings and the garlic along with the rocket leaves, the basel leaves and stir for about 2 minutes until the ingredients are sautéed. Add the broth and let the mixture boil for 2 minutes.
    3. Finish by adding the Lemon Pesto and the Rocket Cream.
    4. Mush and pass through a shieve in order to achieve a velvety and smooth texture.
  2. Βoil the Tripoline pasta in salted water for about 6 minutes and strain the water.
  3. In a frying pan sauté the grouper pieces, add the Season Pepper Seaweed-Lemon and the Danish salt, add the rocket sauce to it, let it sit for 1 minute and remove from the pan. Then add the pasta Tripoline and stir lightly.
  4. Serve the pasta on the rocket sauce, place the grouper pieces all around, powder with the Roasted and Spiced Coconut & Peanut and finally add the lime.

Special thanks to Βρεγμένη Γάτα for their hospitality

Chef: Syridis Vangelis

19 years in the catering business

Singapore was an important part of his journey

Works as a Head Chef “Βρεγμένη γάτα” during the last year.