 |
| Lightly Smoked Aubergine |
 |
| Lightly Smoked Aubergine with Feta |
 |
| Cod Fillet with Parsley and Garlic Sauce |
What do you serve the vegetarian when you want to eat fish? When I eat fish I often serve the Vegetarian this aubergine dish as the texture of the aubergine, when grilled until black and then the skin removed, is similar to fish and it has a slight smoky taste. I also find the way is looks and is eaten, by slightly tearing the aubergine apart, is also a similar technique to eating fish. As an extra treat I often crumble a little cheese over the top of the aubergine. Feta is the Vegetarians favourite as it adds a salty taste and a new texture to the dish.
Serves: 1 Vegetarian, 1 Pescatarian
Serves: 1 Vegetarian, 1 Pescatarian
V: 1 large aubergine, a small chunk of feta cheese.
P: 1 Fish fillet, Sea Bream or Sea bass are my favourite but I was too late at the fish monger and had to get cod this time. 1-2 cloves of garlic Handful, parsley leaves, finely chopped Extra virgin olive oil Sea salt and black pepper Lemon juice, to taste
P: 1 Fish fillet, Sea Bream or Sea bass are my favourite but I was too late at the fish monger and had to get cod this time. 1-2 cloves of garlic Handful, parsley leaves, finely chopped Extra virgin olive oil Sea salt and black pepper Lemon juice, to taste
Gently heat the garlic and parsley in a little olive oil and set aside. Re-heat again just before serving.
V: Slice indentations into the aubergine skin and place under a grill for approx 30minutes, turning it every 5-7 minutes. The skin will be a dark colour and the aubergine should eventually feel soft but not too collapsed inside. Transfer to a plate and leave to cool slightly before removing the skin with a knife (the fun and satisfying task).
Drizzle with the parsley and garlic sauce, a squeeze of lemon and crumble over a little feta before serving.
P: With a knife gently remove the scales from the skin of the fish and use your fingers to test the skin is smooth. Slice a few indentations into the skin and gently rub with a little olive oil. Heat a non-stick frying pan until really hot and place the fillet if fish skin side down. Use your fingers or a spoon to gently hold it in place for 30 seconds. Turn the heat to medium and leave to cook through for 5 minutes or until the fish has almost completely cooked through- you will notice this by the colour changing. When there is only a small amount of transparent flesh left quickly turn over the fish for 10 seconds.
Drizzle with the parsley and garlic sauce and a squeeze of lemon before serving.
Drizzle with the parsley and garlic sauce, a squeeze of lemon and crumble over a little feta before serving.
P: With a knife gently remove the scales from the skin of the fish and use your fingers to test the skin is smooth. Slice a few indentations into the skin and gently rub with a little olive oil. Heat a non-stick frying pan until really hot and place the fillet if fish skin side down. Use your fingers or a spoon to gently hold it in place for 30 seconds. Turn the heat to medium and leave to cook through for 5 minutes or until the fish has almost completely cooked through- you will notice this by the colour changing. When there is only a small amount of transparent flesh left quickly turn over the fish for 10 seconds.
Drizzle with the parsley and garlic sauce and a squeeze of lemon before serving.
Serve with Italian Roasted Potato Slices and asparagus.
No comments:
Post a Comment