Mero sellado con berenjena, parmesana y fondue de tomate
Esta deliciosa receta fue proporcionada por Kevin Bonello, chef principal del restaurante Mondion en Malta. El Mondion es uno de los mejores restaurantes de Malta y uno de los únicos tres en la isla que han recibido la codiciada estrella Michelin.
Ingredientes · Raciones 10
- 4 kg grouper
- 350 ml olive oil
- 500 ml fish stock
- 2 kg aubergine
- 100 gr Parmegiano
- 100 gr sea salt
- 100 gr sugar
- 1 l water
- 2 kg ripe tomatoes
- 400 ml tomato juice
- 2 garlic cloves
- 50 gr leeks
- 4 basil leaves
- 100 gr sea urchins
- 10 gr ground black pepper
- 20 gr unsalted butter
Método · 2 h
- Scale the fish and fillet. Portion accordingly to 10 equal pieces. Refrigerate.
- Mix salt, water and sugar; and set aside.
- Peel aubergine and slice 6 mm (1/4 inch) wide and add to the brine. Leave for 30 minutes. Pet dry and lay on grease proof trays. Season with sea salt, pepper and olive oil. Roast for 20 minutes at 180 ℃/ 356 ℉.
- Sautee the tomatoes, garlic until caramelized. Add tomato juice and 1 tbsp of sugar and simmer for 20 minutes. Add basil and blend to a fine puree. Season with sea salt and pepper.
- In a baking dish spread the tomato fondue to cover the bottom, place a layer of roasted eggplant slices in the sauce, and sprinkle with parmesan. Repeat with remaining ingredients ending with parmesan.
- Bake in a preheated oven for 35 mins until golden brown. Leave too cool and refrigerate. Slice accordingly.
- Reheat at 180 ℃/ 356 ℉ for 4 mins.
- Slice the leeks into fine julienne and fry in oil until golden brown.
- In a non-stick pan, sear the fish until golden brown. Add butter and fish stock to the pan and simmer for 4 mins.
- Heat the remaining tomato fondue and add the sea urchin. Finish off with a knob of butter.
This delicious recipe was provided by Kevin Bonello, Head Chef at the Mondion, Malta. The de Mondion is one of best restaurants in Malta and one of the only three on the island that have been awarded the coveted Michelin star.
Brine:
Tomato fondue: