Turbot With Aubergines
|Lemon||1⁄2 , juiced|
|Tomato puree||2 Tablespoon|
|Fish stock||1⁄4 Pint|
|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.