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Roasted Seabream Fillet With Orange Powder
Serves 2
2 seabream fillets
4 orange skin powder
Salt and chili pepper Espelette
1 dl chicken stock
1 sprig thyme
Garlic croquettes
50g garlic
50g potato
2dl milk
5g chopped chives
20 slivers almonds
Salt
Eggplant And Tomato Confite
6 slices eggplant
2 tomatoes
1dl olive oil
Fresh thyme
2 cloves garlic
Salt, pepper
Method:
Garlic Croquette: Cook potatoes and garlic with milk and salt. Mash and shape into balls. Mix in chopped chives. Coat with flour, egg and breadcrumbs for deepfrying. Stick in almond slivers.
Eggplant & Tomato Confit: Skin and seed tomatoes. Cut into wedges and toss with salt, pepper, garlic, olive oil and thyme. Bake at 100 ºC for two hours. Stirfry eggplant with olive oil until cooked. Layer eggplant with tomato confit to get three layers each.
To serve: Panfry fish with olive oil, salt, chili pepper and orange powder. Keep warm.
Deepfry croquette and heat chicken stock with thyme. Arrange fish, croquette and eggplant confit on plate. Drizzle with stock.
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