- 4kgs Grouper
- 350ml Olive Oil
- 500ml Fish Stock
- 2kg Aubergine
- 100gr Parmegiano
- 100gr Sea Salt
- 100gr Sugar
- 1ltr Water
- 2kgs ripe tomatoes
- 400ml tomato juice
- 2pc garlic cloves
- 50gr leeks
- 4pc basil leaves
- 100gr Sea Urchins
- 10gr ground black pepper
- 20gr unsalted butter
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.
Scale the fish and fillet. Portion accordingly to 10 equal pieces. Refrigerate.
Mix salt, Water and sugar; and set aside.
Peel Aubergine and Slice 6mm wide and add to the brine. Leave for 30minutes. Pet dry and lay on grease proof trays. Season with Sea Salt, Pepper and Olive Oil. Roast for 20minutes at 180degrees.
Sautee the tomatoes, garlic until caramelized. Add tomato juice and 1tbls of sugar and simmer for 20minutes. Add basil and blend to a fine puree. Season with sea salt and pepper.
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 35mins until golden brown. Leave too cool and refrigerate. Slice accordingly.
Reheat at 180degrees for 4mins.
Slice the Leeks into Fine julienne and fry in oil until golden brown.
In a nonstick pan seal the fish until golden brown. Add Butter and fish stock to the pan simmer for 4mins.
Heat the remaining tomato fondue and add the sea urchin. Finish off with a knob of butter.