Melanzane Garlic Cream with Fried Gilthead – J.A.

Rating: 5.00 / 5.00 (1 Votes)

Total time: 45 min

Servings: 4.0 (servings)


Eggplant and garlic cream:

Paprika sauce:


Rinse the melanzane, prick them several times with a fork and bake in a heated oven at 180 to 200 degrees for at least forty minutes.

Remove the cooked melanzane from the stove, scrape out the pulp, chop finely, mix well with garlic and olive oil, seasoning with salt.

In the meantime, sauté the peppers and onion in a saucepan with the olive oil, sprinkling with a tiny bit of sugar, then add the vegetable soup and season with salt. Sauté until soft, crush and pass through a sieve.

Debone the fish fillets exactly, roast them with a little bit of olive oil in a frying pan on both sides – first on the flesh side, season with salt and add thyme twigs – and a little bit of garlic if you like…

Serve the fish fillets with the paprika sauce and the melanzane garlic cream.

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