Sauteéd
Bass Filet with
Eggplant and Ginger Sauce
By Chef Francesco
Apreda, Hassler Hotel, Rome, Italy
Ingredients
/ Methods:
Bass
Eggplants
Yellow, Red and Green Pepper
Zucchini
Garlic Oil
Tomatoe Puree
Basil
String Beans
Toasted Pine Nuts
Procedure
for Bass:
120 grams sautéed in a pan until skin
becomes crispy, then put in the oven to finish
off.
Eggplant
Sauce:
Cook the whole eggplants in an oven. Remove
the skin and blend the skinned eggplants into
a pulp, adding salt and olive oil.
Ginger:
Dice with olive oil and parsley.
Pillows:
Make a bed for the sea bass by cutting in small
cubes yellow, red, and green peppers, eggplant
and zucchini. Cook quickly in a pan with oil
and salt, eventually adding garlic oil, tomato
puree, and toasted pine nuts. Fried basil, Toasted
pine nuts, Tomato puree, String beans: Boiled
and then cooled in ice water, sliced open in
halves.
More
Chef Recipes:
Sauteéd
Bass Filet with Eggplant and Ginger Sauce
Warm
Shrimp Salad with Cous-Cous and Fennel
Other
Related Links:
The
Hassler Hotel
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