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Great Chef Claude Troisgros Daurade Acacia (Snapper with Eggplant)

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Published on Jun 12, 2012

Great Chef Claude Troisgros Daurade Acacia (Snapper with Eggplant)

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Fresh tomato sauce is used as a base for sauteed marinated eggplant topped with herb-crusted fish fillets. More herbs, plus sauteed garlic cloves, garnish the dish. Begin making the stock and eggplant a day ahead as the eggplant must marinate for 24 hours.

Serves 4

Stock
2 cups sherry vinegar
1 cup honey
2 tablespoons white peppercorns, crushed
2 teaspoons ginger, minced
1 sprig thyme
1 bay leaf
1 sprig rosemary
2 cloves garlic, slightly crushed
Salt to taste

Eggplant
1 medium eggplant
2 cups olive oil
3/4 prepared stock (above)

Sauce
1 tablespoon olive oil
1/2 onion, finely chopped
2 cloves garlic, minced
8 tomatoes, peeled, seeded, and chopped
1 tablespoon tomato paste
1/4 prepared stock (above)
Salt and freshly ground pepper to taste

Snapper
2 sprigs rosemary, minced
4 garlic cloves, crushed
1 tablespoon salt
12 garlic cloves, peeled but left whole
4 red snapper fillets
2 - 3 tablespoons olive oil

2 tablespoons cup green olive oil
2 tablespoons white peppercorns, crushed
4 small bay leaves
4 sprigs rosemary
4 sprigs thyme

To make the stock: Place all ingredients in a large stockpot and bring to a boil. Reduce the heat to medium and simmer for 5 minutes. Strain through a fine-meshed sieve and set the stock aside.

To prepare the eggplant: Cut the eggplant into 1/2-inch-thick slices. Heat the olive oil in a large skillet over medium-high heat. Fry the eggplant until golden on each side, 3 to 4 minutes per side. Season with salt and pepper. Drain off the oil and add three-fourths of the stock. Reserve the remaining stock for the sauce; seal in a container and refrigerate. Bring the eggplant-stock mixture to a boil and cook 3 minutes. Remove from heat and let cool slightly, then pour into a container, seal, and let the eggplant marinate in the refrigerator for 24 hours.

To make the sauce: Film a medium skillet with the olive oil over medium heat and add the onions and garlic. Cook until softened, 2 to 3 minutes. Add the tomatoes and tomato paste. Simmer for 5 minutes. Stir in the reserved stock and bring to a boil. Puree the mixture in a blender or food processor, then check for seasoning; add salt if necessary. Keep warm.

To prepare the fish: Combine the rosemary, garlic, and salt and place in a shallow dish. Roll the snapper fillets in the mixture to coat. In a medium non-stick skillet or saute pan, heat the olive oil over medium-high heat. Add the garlic cloves and snapper fillets, separating them in the pan, and sear for 2 to 3 minutes, until browned. Turn and sear on the other side; roll the garlic cloves around. Reduce the heat to medium, turn the fillets again, and cook for 4 to 6 minutes, until the fish is done through. Total cooking time is about 10 minutes. Remove and drain on paper towels.

To serve: Warm the eggplant slices in a large skillet. Spoon tomato sauce in the center of each warmed plate. Divide the eggplant slices among the plates and place them on the sauce. Place the snapper fillets skin-side up on top of the eggplant slices. Drizzle each plate with a little green olive oil and sprinkle with white peppercorns. Garnish with the sauteed garlic cloves, bay leaves, and sprigs of thyme and rosemary

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