| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Main course, Here’s one , Earlier2 |
4 |
servings |
INGREDIENTS
| 4 |
|
125 g Fillet Halibut |
| 2 |
tb |
Olive Oil |
|
|
Lemon Juice |
|
|
Salt and Pepper |
| 2 |
|
Aubergines; (small) |
| 100 |
ml |
Olive Oil |
| 3 |
tb |
White Wine Vinegar |
| 2 |
ts |
Honey |
| 4 |
tb |
Water |
| 8 |
|
Basil Leaves |
| 2 |
|
Sprigs Thyme |
| 50 |
ml |
Olive Oil |
| 6 |
|
Basil Leaves |
| 1 |
|
Sprig Thyme |
| 2 |
|
Strip Orange Zest |
| 1 |
|
Strip Lemon Zest |
| 6 |
md |
Ripe Roma Tomatoes |
| 10 |
g |
Butter |
| 1 |
ts |
Sugar |
INSTRUCTIONS
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.
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