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  • Seared Grouper with Eggplant, Parmeggiana & Tomato Fondue

Seared Grouper with Eggplant, Parmeggiana & Tomato Fondue

Posted on Jun 23rd, 2020
by Kevin Bonello
Categories:
  • Home Cooking Recipes
  • Main Course
  • Seafood Recipes
Local Grouper, Eggplant Parmeggiana, Tomato Fondue

This delicious recipe was provided by Kevin Bonello, Head Chef at the Mondion, Malta. The de Mondion is one of best restaurants in Malta and one of the only three on the island that have been awarded the coveted Michelin star.

Local Grouper Eggplant Parmeggiana tomato

Seared Grouper with Eggplant, Parmeggiana & Tomato Fondue

Kevin Bonello
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Prep Time 15 minutes mins
Cook Time 1 hour hr 15 minutes mins
Waiting Time 30 minutes mins
Total Time 2 hours hrs
Course Main Course
Cuisine International
Servings 10 servings

Ingredients
 
 

  • 4 kg grouper
  • 350 ml olive oil
  • 500 ml fish stock
  • 2 kg aubergine
  • 100 gr Parmegiano
  • 100 gr sea salt
  • 100 gr sugar
  • 1 l water
  • 2 kg ripe tomatoes
  • 400 ml tomato juice
  • 2 garlic cloves
  • 50 gr leeks
  • 4 basil leaves
  • 100 gr sea urchins
  • 10 gr ground black pepper
  • 20 gr unsalted butter

Instructions
 

  • Scale the fish and fillet. Portion accordingly to 10 equal pieces. Refrigerate.

Brine:

  • Mix salt, water and sugar; and set aside.
  • Peel aubergine and slice 6 mm (1/4 inch) wide and add to the brine. Leave for 30 minutes. Pet dry and lay on grease proof trays. Season with sea salt, pepper and olive oil. Roast for 20 minutes at 180 ℃/ 356 ℉.

Tomato fondue:

  • Sautee the tomatoes, garlic until caramelized. Add tomato juice and 1 tbsp of sugar and simmer for 20 minutes. Add basil and blend to a fine puree. Season with sea salt and pepper.

Parmeggiana & Grouper:

  • In a baking dish spread the tomato fondue to cover the bottom, place a layer of roasted eggplant slices in the sauce, and sprinkle with parmesan. Repeat with remaining ingredients ending with parmesan.
  • Bake in a preheated oven for 35 mins until golden brown. Leave too cool and refrigerate. Slice accordingly.
  • Reheat at 180 ℃/ 356 ℉ for 4 mins.
  • Slice the leeks into fine julienne and fry in oil until golden brown.
  • In a non-stick pan, sear the fish until golden brown. Add butter and fish stock to the pan and simmer for 4 mins.
  • Heat the remaining tomato fondue and add the sea urchin. Finish off with a knob of butter.

Notes

Local Grouper, Eggplant Parmeggiana, Tomato Fondue
Tried this recipe?Let us know how it was!

Related: Famous Maltese Foods
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Kevin Bonello

Kevin Bonello is Head Chef of the de Mondion, one of three restaurants in Malta to have been awarded the coveted Michelin star. Set atop the medieval beauty of Mdina, within the Xara Palace Relais & Chateaux, the de Mondion has been one of the best restaurants in Malta for years. Find about more about Kevin Bonello here.

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