About this recipe
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The confit eggplants give sweet flavor and interesting texture to the dish whilst the delicate flavor of the fish is complemented by the addition of spice.
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Serves: 6
Preparation time: 30 minutes
Total time: 2 hours
In this recipe:
- Turbot
- Spices
- Eggplant
- Tomatoes
- Thyme
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Ingredients
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Turbot with spice
- 6 pieces turbot fillet
- ground assorted spices (depending on availability) such as ginger, nutmeg, white pepper, coriander, star anis
- 50 ml olive oil
- Sweet and sour sauce
- 100 ml olive oil
- 250 g onions, thinly sliced
- 2 garlic cloves, chopped
- 1,25 kg tomatoes peeled & roughly chopped
- 50 g honey
- 01/04/2012 bunch fresh thyme
- 1 bay leaf
- 1,5 g crushed peppercorns
- salt, pepper
- Confit eggplant
- 2 small eggplants
- 125 g flour, seasoned with salt and pepper
- 125 ml olive oil
- salt, freshly ground pepper
- Decoration
- fresh thyme leaves
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Method
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- Trim the turbot and remove skin from the fillet pieces. Refrigerate.
- Sweet and sour sauce: Place the olive oil in a pan over medium heat. Add the onions and garlic and sweat until they are translucent, but not colored. Add the tomatoes, honey, thyme, bay leaf and seasoning. Simmer over low heat for 25-30 minutes, purée with a hand held immersion blender then strain through a fine China cap sieve.
- Confit eggplant: Preheat the oven to 175°C (350°F). Cut the eggplants into 1.5 cm (1/2 inch) slices with the skin intact. Place seasoned flour into a bowl. Heat oil in a heavy bottomed skillet over medium to high heat. Dust the eggplant slices with flour and cook for 3-5 minutes per side until golden in color. Place the slices in a casserole dish and coat with sweet and sour sauce (set some sauce aside for the presentation). Place in the oven and cook for 45 minutes.
- Turbot with spice: Mix the chosen spices together in a small bowl until well combined. Place the fish on a baking sheet or in an oven proof skillet, drizzle with oil and season with spices. Place in the oven (175°C/350°F) for approximately 10 minutes until cooked through.
- To serve: Place a spoonful of sweet and sour sauce in the center of a plate. Position two slices of eggplant on top of one another and place the fish on top. Decorate with fresh thyme leaves.
Note: Chef tip: You can replace the turbot with halibut
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