| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
Food networ, Food4 |
4 |
servings |
INGREDIENTS
| 2 |
|
Aubergines; cut lengthways into |
|
|
; 1cm slices |
|
|
Salt |
| 2 |
tb |
Olive oil; up to 3 |
| 8 |
lg |
Red mullet fillets |
|
|
Butter for greasing |
| 1 |
c |
Mixed lovage and parsley leaves; about half and half |
| 50 |
g |
Freshly grated parmesan cheese |
| 40 |
g |
Pine nuts |
| 2 |
|
Garlic cloves; crushed |
| 100 |
ml |
Olive oil |
|
|
Salt and freshly ground black pepper |
INSTRUCTIONS
PESTO
First prepare the pesto. Place all the ingredients in a blender or food
processor and blend to a smooth sauce. Season to taste, then turn into a
small bowl.
Lay the aubergine slices in a single layer on a baking sheet. Sprinkle with
salt and leave for 30 minutes. Preheat the oven to 200C/400F/gas 6.
Rinse the aubergines well under cold water and dry on paper towels. Heat
the oil in a pan, add the aubergines and cook until browned on both sides.
Remove and keep warm in the oven.
Add more oil to the pan if necessary. Add the mullet fillets, skin side
down and cook for 1-2 minutes. Transfer the fish to a buttered baking sheet
and cook in the oven for 3-6 minutes.
To serve, arrange 2 aubergine slices on individual warmed serving plates,
then place a mullet fillet on each. Spoon a little of the pesto on to the
plates, then serve immediately.
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