Italian Food Recipes. Monkfish with Cream of Eggplant and Tapenade скачать в хорошем качестве

Italian Food Recipes. Monkfish with Cream of Eggplant and Tapenade

Ingredients for 4 people For the cream of eggplant 2 eggplants 2 salted anchovies 2 cloves of garlic 4 tablespoons olive oil salt as needed pepper as needed For the tapenade: 4 dried tomatoes 4 tablespoons olive oil 30 grams of capers 4 salted anchovies 30g black olives, pitted 1 tablespoon balsamic vinegar 600 grams of monkfish 4 fried basil leaves Halve the eggplant, cut into the flesh and insert cuts the garlic and anchovies; add half the oil and bake at 190 ° until they are soft. Remove the pulp, blend it with a little extra virgin olive oil, pass it to a fine sieve and season with salt and pepper. Keep warm.   Meanwhile chop the sun-dried tomatoes, anchovies, capers and olives. Add the oil and the balsamic vinegar and adjust, if necessary, salt.   Cook the fish slices in the pan with a little 'oil. In a plate apply a layer of eggplant cream, place the piece of fish and a bit 'of tapenade. Garnish with basil and a drizzle of oil.