Baked brown croaker with eggplant puree & confit fennel

Chef Fancia - Restaurant VVG La Table - VVG BB + B

Recipe from Chef Fancier - Restaurant La Table VVG - Taipei - Taiwan

Ingredients for 4 persons

600 g hake
2 lemons
2 red onions
1 fennel
1 bunch thyme
Orange zest
1 eggplant from Japan
Bunch coriander
Mashed garlic
Olive oil
Salt and pepper

Preparation

Fennel confit

Clean the fennel and its branches, cut into 4.
Wipe the pieces dry and put them in a dish with the thyme, orange zest, salt, and a little sugar.
Add a dash of olive oil over all and place in oven. Cook at low temperature (70 °) for 2 hours.

Aubergine puree

Put the eggplant, peeled beforehand, in a pan and heat gently.
Add a dash of olive oil, salt and chopped coriander.
Let melt.

Hake

After cleaning the fish and removed its edges, cook in a skillet with red onions, pieces of lemon cut in slices, all at low heat for 8 minutes.

Arrange the fish on the plate with the fennel and eggplant puree.