Fried Trout with Eggplant Puree

A delicious fish recipe for any occasion!

Preheat the oven to 180 °C (hot air). Rinse the melanzane, remove the stem and pierce lengthwise with a knitting needle or a shish kebab skewer. Insert a sprig of rosemary into each melanzane. Place the melanzane on a baking sheet or in an ovenproof dish and cook in the stove until tender, about 45 minutes. In the meantime, chop the remaining rosemary sprig. Fillet the trout, remove the bones and season with pepper and salt. In a frying pan with butter, roast the fillets on both sides for 3 min. each, remove and keep warm. Dissolve the pan juices with fish stock. Peel the lemon slices, cut into quarters and add. Boil well and thicken the liquid with a few flakes of butter.

Cut the cooked melanzane in half, remove the rosemary sprigs, scrape out the pulp and place in a suitable bowl. Sauté shallots and garlic in a little olive oil, then add to the eggplant puree form, stir in chopped rosemary and season with pepper and salt.

Put the fish fillets on plates, pour a little sauce and dress with the eggplant puree.

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