Pink ear emperor in pomegranate sauce
Ingredients
10g chopped tomato
170g pink ear emperor
fish fillet skinned
40g beetroot, boiled
40g potato, sliced
1 baby aubergine
1 shallot
3 cloves garlic
2 tbsps tahina
2 tbsps pomegranate syrup
30ml olive oil
50ml fish stock
Lemon juice
Method
1 Season the fish well with salt and pepper.
2 In a frying pan heat oil and butter and cook the fish until golden in colour.
3 In the same pan add the sliced shallot and one garlic clove, crushed, and cook over low heat until the shallot becomes soft. Pour in the tahina and 5ml of lemon juice.
4 Cut the aubergine in half, scoop out the seeds and add to the tahina mixture.
5 Place the sliced beetroot in a roasting pan, season and add the remaining garlic. Place the fish on top and pour over some oil, lemon juice and the fish stock.
6 In another roasting pan season the potato, add some oil and then place the aubergine on top.
7 Preheat the oven to 180˚C then cook everything for ten minutes.
8 Transfer to a hot plate, keep the remaining stock from the fish. Mix with pomegranate syrup and the chopped tomatoes.
9 Reduce the mixture. Pour over fish and serve.
