Fish Parmigiana
Ingredients
- 3 slices of eggplant (1 cm thick)
- Rice flour (for dusting)
- Oil for frying
- 1 shallot
- 3/4 cup tomato sauce (200 ml)
- 1 garlic clove
- Salt (to taste)
- 2 basil leaves
- 7 oz buffalo mozzarella (200 g)
- 1/4 cup water (50 g)
- 1 1/2 tbsp extra virgin olive oil (20 g)
- 3 1/2 tbsp cream (50 g)
- 1 sea bream fillet (skinless)
- Extra virgin olive oil (for sautéing the fish)
Instructions
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Prepare the Eggplants:
- Cut the eggplants into 1 cm thick slices.
- Dust them with rice flour.
- Fry them in oil until crispy.
-
Prepare the Tomato Sauce:
- Sauté the shallot and garlic in olive oil.
- Add the tomato sauce and season with salt.
- Cook for 20 minutes adding the basil.
- Blend the sauce.
-
Prepare the Buffalo Mozzarella Sauce:
- Blend the buffalo mozzarella with water, olive oil, salt, and cream until smooth.
-
Prepare the Fish:
- Cut the sea bream into small pieces.
- Sauté the pieces in hot oil with a bit of salt.
-
Assemble the Parmigiana:
- Place a slice of eggplant.
- Add fish, tomato sauce, and buffalo mozzarella sauce.
- Repeat for three layers adding basil on each layer.
Creator