Aubergine and white fish stack 

Aubergine and white fish stack

(0)

Calories:413 kcal
Difficulty:easy
Preparation:45 min
Ready in:45 min
Vegetable
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1 serving contains (Percentage of daily recommendation)
Calories413 kcal(21%)
Protein37 g(74%)
Fat26 g(33%)
Carbohydrates9 g(3%)
Added Sugar0 g(0%)
Roughage4 g(13%)

Recipe Development: EAT SMARTER

Ingredients

For servings

1Eggplant (16 nice slices)
4 tablespoonsolive oil
salt
peppers
For the fish puree
25 ouncesHaddock fillet
1 tablespoonHorseradish cream
2 tablespoonslemon juice
2 tablespoonscream cheese (full-fat)
salt
peppers
2 tablespoonsolive oil
parsley (for garnish)

Directions

1 Slice the aubergines and sprinkle with salt to draw out some of the water. Rinse and pat dry.
2 Heat plenty of oil in a frying pan and fry the aubergine slices on both sides until golden brown. Season with pepper and keep warm in the oven preheated to its lowest temperature.
3 Season the fish with salt and pepper and sprinkle with a little lemon juice. Heat 1 tbsp oil and cook the fish on both sides over a gentle heat.
4 Add the horseradish cream and cream cheese and puree finely. Season with salt and pepper and add lemon juice to taste.
5 Now assemble 4 aubergine 'towers', alternating slices of aubergine with haddock puree. Serve garnished with parsley and sprinkled with freshly ground pepper. Decorate the plates with olive oil.
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