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Turbot With Aubergine Sauce

Trusted.Chef's picture
Ingredients
  Turbot steaks 4
  Salt To Taste
  Pepper To Taste
  Lemon 1 , freshly squeezed
  Aubergine 1 Large, sliced
  Cooking oil 2 Tablespoon
  Tomato sauce 2 Tablespoon
  Fish stock 1⁄4 Pint
  Ground oregano 1 Teaspoon
  Cream 3 Tablespoon
  Chopped parsley 2 Tablespoon (Use As Required)
Directions

MAKING
1) Season the Turbot steaks with salt and pepper to taste, sprinkle all over with the lemon juice.
2) In a steamer, steam the Turbot steaks for 15 to 18 minutes.
3) In a bowl, soak the aubergine slices in salted water, drain and pat dry.
4) In a skillet, fry the aubergine slices in cooking oil until brown.
5) Stir in the tomato sauce and fish stock.
6) Season with the oregano, salt and pepper to taste.
7) Simmer over a low heat for 6 minutes, then stir in the cream.
8) Remove the fish from steamer and transfer to a serving dish.

SERVING
9) Spoon the sauce over the fish, sprinkle with the chopped parsley and serve immediately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Steamed
Ingredient: 
Fish
Interest: 
Gourmet, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
35 Minutes
Ready In: 
45 Minutes
Servings: 
4

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