Everyone has heard of an eggplant, particularly since they found themselves included in the somewhat short list of food emojis, but have you ever heard of an aubergine?
Well in fact they are exactly the same. Aubergine is a French word, used primarily in Europe to refer to an eggplant. The name, which is actually the original term (not eggplant), refers to its color.
PAN FRIED SEA BASS WITH AUBERGINE “CAVIAR”
For the Aubergine caviar:
- 1 large aubergine, about 350gr
- 2 sprigs fresh rosemary
- 1 fat garlic clove, cut in slivers
- olive oil, for drizzling
- 1 plum tomato, finely chopped
- 1 tbsp balsamic vinegar
- 2-3 tbsps of Pepper sauce
- about 6 large leaves fresh basil
- leaves from 4 sprigs fresh coriander
- For the pepper sauce:
- 1 red and 1 yellow pepper
- 150ml olive oil
- 2 large shallots, chopped
- 2 garlic cloves, peeled and lightly crushed
- handful each of tarragon and basil sprigs
- 2 tbsps kosher white wine vinegar
- 150ml kosher dry vermouth
- 500ml vegetable stock
- For the aubergine crisps and fish:
- 2 baby aubergine or 1 long thin one
- ¼ tsp freshly grated nutmeg or 5-spice powder
- sunflower or groundnut oil, for frying
- 4 x 150gr fillets sea bass, skin on
- buttery spinach and vinaigrette
Prepare the aubergine caviar:
- Heat oven to 200C.
- Halve the large aubergine lengthways and score the flesh with the tip of a sharp knife a few times.
- Strip the rosemary sprigs into tips.
- Stud both halves of the aubergine with rosemary and the garlic slivers.
- Stand the halves on a foil-lined baking sheet.
- Sprinkle generously with the crushed sea salt, drizzle with olive oil, then bake for 45-60 minutes until the aubergine is very soft.
- If it starts to brown too quickly, cover loosely with foil.
- Cook the pepper sauce.
- Meanwhile prepare the peppers then slice them thinly.
- Heat the olive oil in a medium pan and lightly saute the peppers, shallots, garlic, tarragon and basil for about 10 mins, stirring once or twice, until nicely softened and the fragrance is released.
- Deglaze with the white wine vinegar and let it evaporate away, about 45 seconds.
- Then pour in the vermouth and simmer uncovered for about 10 minutes until syrupy and glossy.
- Blitz the sauce.
- When the sauce is glossy, pour in the stock, bring to the boi then simmer for another 15 mins.
- Remove the 2 garlic cloves.
- Tip the mixture into a blender and whizz to a very smooth puree.
- Set aside and chill.
- Slice the aubergine crisps.
- Trim the stem end and cut into thin slices.
- Lay slices in a single layer on a wire rack.
- Sprinkle with salt and freshly grated nutmeg and leave for 20 mins to draw out moisture.
- Fry the crisps.
- Lightly pat off any liquid that oozes out – but ensure the slices remain slightly damp as this helps them to cook crisper.
- Heat groundnut oil to depth of 1cm and shallow fry slices in batches, stirring until they become lightly browned. Remove and drain.
- Finish the caviar. When the aubergine halves are cool enough to handle, discard the rosemary and garlic, spoon the flesh onto a board and chop finely.
- Put in a bowl with finely chopped tomato, balsamic vinegar and 2-3 tbsps of the Pepper sauce.
- Cut the basil and coriander leaves into fine shreds and mix these in also.
- Cook the fish. About 20 mins before you are ready to serve, reheat the sauce and caviar and prepare the buttery spinach and vinaigrette, if using.
- Neatly score the skin of the fish and sprinkle sea salt over it.
- Heat an empty large non-stick frying pan until it is very hot.
- Rub some olive oil on the skin and lay the fish in the pan, skin side down.
- Hold the fillets down with the back of a fish slice for about 30 seconds so the skin is in close contact with the heat, and continue cooking for 2-3 minutes, depending on the thickness of the fillet.
- Flip the fillets and carry on cooking for another minute or so.
- Remove the fish from the pan and allow to rest for 2-3 mins.
- To serve, spoon the caviar in the centre of plates.
- Top with the buttery spinach then the fish, crispy side up.
- Drizzle pepper sauce around and swirl with the vinaigrette.
- Finally, scatter over the aubergine crisps.