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Turbot With Aubergines

Newman's picture
Turbot With Aubergines has a tasty taste. The turbot fish and lemon gives the Turbot With Aubergines a rousing taste. Turbot With Aubergines is inspired by restaurants across the world. Must catch it.
  Turbot steaks 4
  Aubergine 1 Large
  Lemon 1⁄2 , juiced
  Tomato puree 2 Tablespoon
  Fish stock 1⁄4 Pint
  Cream 3 Tablespoon
  Olive oil 2 Tablespoon

Sprinkle the steaks with lemon juice, salt and pepper.
Place in fireproof casserole with a cupful of water.
Cook gently, covered, for 20 minutes.
Meanwhile, slice the aubergine, soak for 5 minutes in salted water, remove, and pat the slices dry.
Heat the olive oil in a frying pan.
Cook the aubergine slices until brown.
Add tomato puree, pour off fish stock from the cooked steaks and add to the frying pan, stirring the while.
Season to taste.
Place the aubergine neatly on the steaks.
Now add the cream to the tomato sauce, making sure that the pan has first been removed from the heat.
Blend well and pour over the steaks.

Recipe Summary

Side Dish

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