Almond-crusted blue-eye trevalla on eggplant puree with broad bean salad
Ingredients
2 garlic cloves, crushed
Pinch of salt
4 (about 180g each, 2cm thick) blue-eye trevalla steaks
1 tablespoon extra virgin olive oil
50g (1/2 cup) flaked almonds
1 large (about 400g) eggplant
2 teaspoons ground cumin
2 tablespoons warm water
2 tablespoons fresh lemon juice
2 tablespoons tahini (sesame paste)
Almond-crusted blue-eye trevalla on eggplant puree with broad bean salad
Method
Step 1
Preheat oven to 200°C. Place the eggplant on a baking tray. Pierce all over with a skewer or fork. Cook in preheated oven for 35 minutes or until tender. Remove from oven and set aside for 5 minutes to cool slightly. Peel and place in the bowl of a food processor.
Step 2
Meanwhile, to make broad bean salad, cook broad beans in a saucepan of salted boiling water following packet directions or until just tender. Drain, remove skins and place in a glass or ceramic bowl. Heat a small non-stick frying pan over medium-high heat. Add speck and cook, stirring occasionally, for 3 minutes or until crispy. Add to broad beans along with the basil, oil, vinegar and salt. Gently toss to combine. Set aside.
Step 3
Place cumin in a small non-stick frying pan over medium heat and cook, stirring, for 30 seconds or until fragrant. Remove from heat. Add to eggplant with water, lemon juice, tahini and garlic. Process until smooth. Taste and season with salt.
Step 4
Meanwhile, place the fish on a baking tray and drizzle with oil. Cook in preheated oven for 8 minutes. Remove from oven and sprinkle with almonds. Cook for a further 3 minutes or until the fish is just cooked through and the almonds are toasted.
Step 5
Spoon eggplant puree among plates. Top with broad bean salad. Carefully place fish on top and serve immediately.
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