2. Cut the aluminum foil or paper into rectangles. Brush some melted butter in the middle where you can place the grouper fillets.
3. Add the leeks cooked à l’Anglaise and the sautéed mushrooms. Pour fresh cream and cover the papillote.
4. Bake for 10 minutes at 180°C.
5. For the lemon dressing, mix the melted butter with lemon and add the cream while stirring. Then add the egg yolk and mix it with an electric blender for 2 minutes. Season with salt and pepper and put aside. Serve with lemon dressing and spinach leaves.
