Ingredients
4 kg grouper
100 gms sea salt
100 gms sugar
1 ltr water
2 kg aubergine
350 ml olive oil
10 gms ground black pepper
2 kg ripe tomatoes
2 pc garlic cloves
400 ml tomato juice
1 tbsp sugar
4 pc basil leaves
100 gms Parmigiano
50 gms leeks
20 gms unsalted butter
500 ml fish stock
100 gms sea urchin
Method
1. Scale the fish and fillet. Portion accordingly to 10 equal pieces. Refrigerate.
2. For the brine: Mix salt, water and sugar, and set aside.
3. Peel aubergine, slice 6mm wide and add to the brine. Leave for 30 minutes. Pat dry and lay on grease-proof trays. Season with sea salt, pepper and olive oil. Roast for 20 minutes at 180 degrees.
4. Tomato Fondue: Sautee the tomatoes and garlic until caramelised. Add tomato juice and 1 tbsp of sugar and simmer for 20 minutes. Add basil and blend to a fine puree. Season with sea salt and pepper.
5. Parmigiana: In a baking dish spread some of the tomato fondue to cover the bottom, place a layer of roasted eggplant slices in the sauce, and sprinkle with Parmigiano cheese. Repeat with remaining ingredients ending with Parmigiano.
6. Bake in a preheated oven for 35 mins until golden brown. Leave to cool and refrigerate. Slice accordingly.
7. Reheat at 180 degrees for 4 mins.
8. Slice the leeks into a fine julienne and fry in oil until golden brown.
9. In a nonstick pan sear the fish until golden brown. Add butter and fish stock to the pan and simmer for 4 mins.
10. Heat the remaining tomato fondue and add the sea urchin. Finish off with a knob of butter.
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Tell us about your favourite dishes or recipes at food@gulfnews.com
