for 4 servings
- For the fish puree
- 25 ounces Haddock fillet
- 1 tablespoon Horseradish cream
- 2 tablespoons lemon juice
- 2 tablespoons cream cheese (full-fat)
- 2 tablespoons olive oil
- parsley (for garnish)
Slice the aubergines and sprinkle with salt to draw out some of the water. Rinse and pat dry.
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.
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.
Add the horseradish cream and cream cheese and puree finely. Season with salt and pepper and add lemon juice to taste.
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.