Middle_Eastern
Middle Eastern - Seafood Dishes
Hunkar Begendi Seafood Specialty
Chef's Menu Description
Sustainably sourced fresh fish fillet pan-seared with a crisp skin, served with garlic herb butter, seasonal vegetables, and lemon.
Ingredients
- • 2 large aubergines, about 700g total
- • 4 sea bass fillets, about 150g each, skin on
- • 25g butter
- • 1 tbsp plain flour
- • 250ml whole milk
- • 50g kasar cheese, grated
- • 1/4 tsp freshly grated nutmeg
- • 2 tbsp olive oil
- • 1 lemon, juiced
Preparation Steps
1
Phase 1
Prick the aubergines all over and roast at 220C for 40 minutes until collapsed, then scoop out and finely chop the flesh.
2
Phase 2
Melt the butter in a saucepan, whisk in the flour for 1 minute, add the milk, and cook to a smooth béchamel; fold in the aubergine and cheese and season with the nutmeg and salt.
3
Phase 3
Rub the fillets with the olive oil and salt and sear skin-side down in a hot pan for 3 minutes, flip for 1 minute more, then splash with the lemon juice.
4
Phase 4
Spread the warm aubergine purée across four plates.
5
Phase 5
Set a fillet on each bed of purée and serve immediately.