Great harmony between aubergine and sea bass…
Preparation time: 20 minutes.
Cooking time: 25 minutes.
INGREDIENTS
- 500 g Sea Bass Fillet
- 1 Tomato
- 1 Green Capsicum (Green Pepper)
- 100 g Butter
- 50 g Mature Cheese
- 500 g Milk
- 150 g Flour
- 200 g Olive Oil
- 500 g Aubergine
- Salt, Black Pepper
PREPARATION
Aubergine Puree Sauce:
First grill aubergines on the embers of a barbeque or on a stove. Clean, by removing the burnt outer skin, and then mince the cleaned flesh of the aubergine. In a frying pan melt butter and mix with floor and milk to form a thin sauce; add salt and black pepper and stir-in the aubergine. The puree is then ready…
- Cook the fish fillet for 15 minutes in the oven at 180 degrees.
- After adding aubergine puree sauce on the cooked sea bass, decorate with tomato and capsicum and cook for 10 more minutes.
- Delicious Sea bass with Aubergine Puree is ready to serve.