Spanish Mackerel With Almond Caper Butter

READY IN: 1hr 15mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a small sauté pan, dry roast the almonds over low heat for about 3-5 minutes until golden, then remove from heat and let cool.
  • Pulse the almonds to a smaller uniform size, almost like coarse sand, in a food processor.
  • Place softened butter in a bowl, and whip until pale.
  • Chop up the capers to a fine mince and add to the bowl with almonds, fresh parsley and lemon juice.
  • Stir with a spatula or spoon to mix thoroughly. Season to taste.
  • Roll out a sheet of cling wrap on a flat surface.
  • Spoon out some of the butter mixture in a long line. Cover with cling wrap and gently roll into a log about an inch and a half in diameter.
  • Secure the ends by tying in a not. Refrigerate for about an hour until firm.
  • In a colander, place eggplant slices and toss with salt, about a tablespoon. Let stand for 30 minutes to draw out all the liquids. Drain.
  • In a sauté pan, drizzle some olive oil and heat over a medium flame.
  • Pan fry the vegetables until evenly toasted on all sides, about 3-5 minutes. let drain over kitchen towels.
  • In a sauce pan, add onions and garlic and toss until tender, about 3-5 minutes.
  • Add peeled tomatoes and bring to a boil. Lower heat and let simmer for 30-45 minutes stirring occassionally. This slowly brings out the fruit sugars.
  • Add the fresh herbs when the tomatoes have reduced by half. Season to taste.
  • Ladle the sauce in a small baking pan. Spread evenly.
  • Now layer the vegetables in rows.
  • Cover with parchment or wax paper and bake in oven 200C for 10-15 minutes.
  • Place fillet in a bowl. Drizzle with olive oil and lemon juice. Then season with salt and pepper.
  • Heat sauté pan over medium heat. Add a little olive oil.
  • Lay fish one side and lower heat. Sear each side for one minute. Fish cooks easily, so keep an eye on how long it is over the fire. A protein food, it tends to get tough the longer it stays over heat.
  • Lay the ratatouille neatly in the center of the plate. Add a bit of the tomato sauce.
  • Place the seared Tanigue on top of the ratatouille.
  • Top with a slice of almond caper butter. You can garnish it with a chive.
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