Red Snapper In Eggplant Sauce
|Eggplants||1 , peeled and sliced into thin rounds (Aubergine)|
|Garlic||1 Clove (5 gm), quartered|
|Fresh lemon juice||4 Tablespoon|
|Sour cream||4 Tablespoon (Crme Fraiche)|
|Red snapper fillets||4|
Put the garlic and eggplant (aubergine) in a casserole.
Cover and microwave on HIGH for 12 minutes.
Leave to stand for 5 minutes.
Drain the eggplant (aubergine) slices.
Puree in a food processor, gradually adding 2 (1) tablespoons of lemon juice, 3 (2) tablespoons of sour cream (creme fraiche), the egg and salt and pepper to taste.
When the eggplant (aubergine) puree is smooth and creamy, spread over the base of a serving dish.
Rinse the fish fillets under plenty of cold running water and pat dry on kitchen paper.
Cut each fillet in half.
Arrange on the eggplant (aubergine) cream and add salt and pepper.
Cover and microwave on HIGH for 4 minutes.
Mix the remaining sour cream (creme fraiche) with the remaining lemon juice and pour over the fish.
Cover and micro wave on HIGH for 30 seconds.