Great Chef Claude Troisgros Daurade Acacia (Snapper with Eggplant)





Rating is available when the video has been rented.
This feature is not available right now. Please try again later.
Published on Jun 12, 2012

Great Chef Claude Troisgros Daurade Acacia (Snapper with Eggplant)

For more Great Chefs videos, recipes, and downloads visit http://www.greatchefs.com/

Visit us on facebook at https://www.facebook.com/pages/Great-...

Or on Twitter @greatchefs

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

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

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

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

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


When autoplay is enabled, a suggested video will automatically play next.

Up next

to add this to Watch Later

Add to

Loading playlists...