Gilthead charlotte with eggplants

Gilthead charlotte with eggplantsCategory:Seafood & Fish Cooking Recipes on Videos
Servings:4 People
Cooking recipe time in minutes:35
Cooking recipe Search Tags:Gilthead charlotte with eggplants Gilthead charlotte charlotte with with eggplants eggplants Gilthead charlotte with charlotte with eggplants
Recommended wine with the dish:Muscadet blanc
Difficulty level:Easy

Cooking Recipe Preparation time
Preparation time: 35 minutes
Cooking: 15 minutes
Cooking Recipe Ingredients
2 long eggplants
2 gilthead fillets (dorade)
1.1 cups creme fraiche (heavy cream)
1.1 cups fish fumet
1.1 cups white wine
2 shallots
1.76 oz. butter
6 tomatoes
0.85 cups olive oil
2 basil branches

Cooking recipe preparation instructions
Peel the eggplants, cut them into round slices of about 0.2 in thickness. Salt.
Let them soak for one hour.
Afterwards, drain and fry them in pan wiht olive oil.
Brown each side. Then, drain them on absorbing paper.
Boil and peel the tomatoes. Withdraw the seeds before cutting them in dice.
Afterwards, cook them with olive oil and season.
Prepare and cut the gilthead fillets into pieces. Salt, pepper.
Butter 4 small Pyrex molds and place one slice eggplant, the gilthead pieces, another eggplant slice, more gilthead pieces, a spoon tomato dice, some basil and, finally, another eggplant slice to terminate. If the eggplant slices are smaller than the mold, take more slices to fill it sufficiently.
Boil the hacked shallots in butter. Moisten with white wine. Reduce half of it. Add the crème fraiche. Boil for 2 minutes and put it in the mixer.
Add some tomato dice and basil.
Then, cook the charlotte for 15 minutes at 428 degrees F in a bain-marie, covered with aluminium paper. Or, as alternative, wrap each mold with foil and cook it in the microwave for 4-5 minutes.
Remove each charlotte from the mold and place them on a serving dish. Cover with sauce, decorate the tomatoes and a basil leaf, and serve!