Recipe by Chef Lefteris Lazarou – Messinian Gastronomy Seminars 2015
Ingredients for the fish
- 1 or 2 fish fillets per portion, depending on the size of the fish
- 80 g oven baked tomato
- 80 g bisque
- ½ teaspoon of ground ginger
- ½ teaspoon of fresh marjoram, finely chopped
- 80 g olive oil
- 30 g butter
- 1/3 teaspoon lemon jest
- salt and pepper
Instructions
Put all liquid ingredients in a skillet and warm up. Add olive oil, marjoram, ginger and lemon jest. Stir and add the fillets. Season with salt and pepper. Turn fillets on other side 2-3 times. Serve by first spreading the eggplant mousse using a cake comb or a spoon and then placing the fish fillets on top.
Ingredients for the eggplant mousse
- 2 kg eggplants
- 1 or 2 medium sized potatoes, boiled
- 1 teaspoon of mashed garlic
- 50 g olive oil
- 100 g butter
- 70 g white balsamic wine
- ½ teaspoon of fresh marjoram, finely chopped
- salt and pepper
- lemon jest (2 lemons)
Instructions
Using a fork pierce the eggplants. Roast on a grill and peel their skin. Place eggplants in a colander and strain well. In a food processor whip the eggplant flesh adding olive oil, mashed garlic, butter, and the potatoes a little by little, warm and previously peeled. Add the rest of the ingredients and season with salt and pepper. To save time, the grilling, peeling and straining of the eggplants can be done earlier.