Panfried fillet of halibut with layers of aubergine
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | 125 g Fillet Halibut | |
| 2 | tablespoons | Olive Oil |
| Lemon Juice | ||
| Salt and Pepper | ||
| 2 | Aubergines; (small) | |
| 100 | millilitres | Olive Oil |
| 3 | tablespoons | White Wine Vinegar |
| 2 | teaspoons | Honey |
| 4 | tablespoons | Water |
| 8 | Basil Leaves | |
| 2 | Sprigs Thyme | |
| 50 | millilitres | Olive Oil |
| 6 | Basil Leaves | |
| 1 | Sprig Thyme | |
| 2 | Strip Orange Zest | |
| 1 | Strip Lemon Zest | |
| 6 | mediums | Ripe Roma Tomatoes |
| 10 | grams | Butter |
| 1 | teaspoon | Sugar |
Directions
PANFRIED FILLET
AUBERGINES
TOMATO COULIS
Aubergines
1. Slice the aubergines into slices 3mm thick and season with salt and pepper.
2. Fry them in a little oil until lightly coloured (approximately 30 seconds each side).
3. Boil the vinegar and honey for a few seconds, add the water and leave to one side.
4. Place the aubergines on a tray and pour over the vinegar mix. Leave to marinate.
Tomato Coulis
5. Genlty warm the olive oil with the basil leaves, thyme, orange and lemon zest, for approximately 5 minutes. DO NOT BOIL.
6. Chop and liquidise the tomatoes and strain through a very fine sieve into a small casserole pan.
7. Warm the juice without boiling, and whisk in the strained olive oil and butter.
8. Taste and season with salt and pepper.
9. Preheat the oven to 180ºc, Gas Mark 4.
Finishing the Dish
10. Place the aubergine on a tray and reheat in the oven for 5 minutes.
11. Season the John Dory Fillets and pan fry in hot oil for 15 seconds on each side.
12. Place them under a hot grill for 1 minute.
13. Arrange the aubergine overlapping in the middle of each plate.
14. Place the John Dory on top and add a dash of lemon juice.
15. Spoon the tomato coulis around and serve.
Converted by MC_Buster.
NOTES : Chef:Aaron Patterson
Converted by MM_Buster v2.0l.