Seared Grouper with Eggplant, Parmeggiana & Tomato Fondue
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
1 hr 15 mins
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Additional Time
30 mins
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Total Time
2 hrs
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Servings
10 servings
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Course
Main Course
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Cuisine
International
Seared Grouper with Eggplant, Parmeggiana & Tomato Fondue
Description
Seared Grouper with Eggplant, Parmeggiana & Tomato Fondue combines fresh grouper fillets with layers of roasted eggplant and melted Parmesan cheese. The eggplant is first brined and roasted to develop a soft texture and enhanced flavor. A tomato fondue made by sautéing ripe tomatoes with garlic, then simmering with basil and tomato juice, forms the sultry sauce base. The layers are baked until golden and combined, resulting in a hearty, balanced dish featuring tender fish and velvety vegetables.
The recipe emphasizes slow roasting and careful layering, producing a complex flavor where the sweet tomato fondue complements the mild grouper and the savory Parmesan. A finishing touch of fried leek adds texture and a slight oniony crispness, contrasting the softness of the baked components.
This dish serves well warm and can be sliced for presentation, making it suitable for elegant dinners. The method includes precooking and cooling before final reheating, allowing flavors to develop fully.
Ingredients
- 4 kg grouper
- 350 ml olive oil
- 500 ml fish stock
- 2 kg eggplant
- 100 gr Parmesan Cheese
- 100 gr salt sea salt
- 100 gr sugar
- 1 l water
- 2 kg tomatoes ripe
- 400 ml tomato juice
- 2 garlic cloves
- 50 gr leek
- 4 basil leaves
- 100 gr sea urchin
- 10 gr black pepper ground
- 20 gr butter unsalted
Instructions
- Scale the fish and fillet. Portion accordingly to 10 equal pieces. Refrigerate.
Brine:
- 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 ℉.
Tomato fondue:
- 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.
Parmeggiana & Grouper:
- 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.
Notes
User Reviews
Overall Rating
4.9
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