recipes
Red bream fillet on a roasted aubergine and potato crush
Serves: 2
Ingredients
- 2 whole red bream, (use heads for broth)
- 1 black courgette
- 1 carrot
- 1 large potato
- 1 small aubergine
- 2 cloves garlic
- 1 tbsp chopped parsley
For the tomato broth
- Fish bones
- 1 tsp chopped dill
- 1 red onion
- 2 cloves chopped garlic
- 1 celery stick
- 6 cherry tomatoes
- 1 tsp tomato puree
Method
De bone the fish fillets, place on an oven tray season drizzle with olive oil and grill under the grill skin side up. Peel the aubergine dice and sauté with the chopped garlic until softened, season and mix in the parsley. Meanwhile dice the peeled potato and boil until cooked. Drain well, mash and mix with the aubergine. Peel off the carrot skin and using the same peeler slice both carrot and courgette, blanch in fish stock u cool under cold water to keep the colors bright. Sauté the fish bones with the roughly chopped onion garlic, celery and concentrate, add 1 litre of water and simmer for 45 min. Strain trough a fine strainer add the chopped dill and quartered cherry tomatoes, simmer for 3 more minutes, season and remove from heat.
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