INGREDIENTS |
For the eggplant
• 500g grilled eggplant
• 50g sesame paste (tahina)
• 75g olive oil
• 1 clove garlic
• 1 egg yolk
• Lemon zest
• Salt & pepper
For the fish
• 500g sea bass fillet
• 100g sea salt
• 25g white sugar
• 25g white bulgur
• Pinch of all spice
• Pinch of salt
• Pinch of marjoram
• 2 tbsp olive oil
For the sauce
• 1 cup bou sfeir (bitter orange peel)
• 2 tbsp honey
• Cornflour
PREPARATION |
1. Combine grilled eggplant with sesame paste, lemon zest, olive oil and garlic until you have a cold emulsion.
2. Then, add the egg yolk and stir well to combine. Season to taste with salt and pepper.
3. Mix sea salt and sugar; then, sprinkle on sea bass fillet. Allow to rest for 30 minutes. Rinse under running water and drain well.
4. Finely chop the sea bass fillet and mix with all other ingredients.
5. To prepare the sauce, bring bou sfeir and honey to the boil and thicken the sauce with cornflour. Adjust taste with salt and pepper.
6. Using a round mold, place the eggplant mix in the bottom, then add the sea bass mix and top with sumac toasted bread.
7. Drizzle sauce on the plate around the dish.
OTHER RECIPES BY CHEF JOE BARZA
