Roasted plaice with aubergine caviar and tomato salsa

Today’s dish is something that i cook after work , something that require little effort , so i can  do a few chores around the house . When people hear the word caviar , their first though is : fish eggs. But a french  “CAVIAR D’ AUBERGINES” is just an aubergine (or eggplant)  puree with the addition of garlic , lemon , chilli ….. It can be use as a spread on top of toast  but i prefer to use it as an accompaniment to roasted or grilled fish ,although it can also be used with meats or as a base to vegetarian dishes like lasagna or cannelloni. For the vegetable salsa , it was just the occasion to add some texture and colour tho the dish and an occasion for me to eat  more raw vegetables . In the following weeks i will have a post about dips and i might add a spicy aubergine caviar to the recipe list.

Bon appetit


Serves two:

*2 fillets of plaice

*3 tomatoes

*1 aubergine

*10 radishes

*2 bell peppers ( 1 yellow and 1 red)

*5 garlic cloves

*1 tablespoon of chopped capers

* olive oil, lemon juice and fresh basil , to your liking.

1.Preheat the oven at  180 degrees celsius

2. Dice the peppers , tomatoes, radish, add in a mixing bowl with olive oil , lemon juice , the chopped capers and basil. Season with salt and pepper and reserve until serving .

3.cut the aubergine in half score the flesh with a knife , season with salt and pepper , a little bit of olive oil and put the whole garlic cloves on top of the vegetable.

4. Place in the oven for 20 min at 180 degrees Celsius

5.On a baking tray covered with greaseproof paper Put the fish and put in the oven when the aubergine are halfway cooked .

6.After 20 min of baking for the aubergine and 10 for the fish , switch off the oven and remove the aubergine .

7. With a spoon separate the flesh from the skin , put the flesh in a food processor with the squeezed roasted garlic , blitz , season and serve while hot.


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