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Aubergine and White Fish Stack

Aubergine and White Fish Stack
413
calories
Calories
45 min.
Preparation
easy
Difficulty

Ingredients

for 4 servings
1 Eggplant (16 nice slices)
4 tablespoons olive oil
salt
peppers
For the fish puree
25 ounces Haddock fillet
1 tablespoon Horseradish cream
2 tablespoons lemon juice
2 tablespoons cream cheese (full-fat)
salt
peppers
2 tablespoons olive oil
parsley (for garnish)
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Preparation steps

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.