Fish: Red Snapper with Eggplant and Tomato - pareve

Posted by : Karen Selwyn

After salivating over some of the recipes from the NY TIMES PASSOVER
COOKBOOK which have appeared in the newspaper lately, I bought the book
this morning. The introduction to this recipe in the book says Pierre
Troisgros "created this elegant dish for a feast in Jerusalem in honor
of the city's three-thousandth anniversary."

Karen Selwyn

*   *   *   *   *   *   *   *

Pierre Troisgros' Red Snapper with Eggplant and Tomato

6 Tbsps. olive oil, more if needed
1 large onion, diced
2 large tomatoes, peeled, seeded and diced
2 tsps. fresh thyme leaves
1 bay leaf
1 clove garlic, crushed
2 Tbsps. red wine vinegar
2 tsps. honey
Salt and freshly ground pepper
1 large eggplant (about 1 lb.), peeled & cut into 1/4-inch rounds
1 1/2 lbs. red snapper fillets, deboned, with the skin on one side, 
  cut into 8 rectangular slices

In a large saucepan, combine 1 tablespoon of the olive oil and the
onion, cover the pan, and sweat the onion for about 10 minutes over
medium-low heat. 

Add the tomatoes, thyme, bay leaf, garlic, 1 tablespoon of the vinegar,
the honey and 1 additional tablespoon of the oil. Simmer, uncovered,
over medium heat, until much of the liquid has evaporated, about 15
minutes. Discard the bay leaf, and season to taste with salt and pepper.

Put the entire mixture into a food processor and puree. Put through a
fine sieve.

Heat 2 more tablespoons of the oil in a large nonstick pan and fry the
eggplant until the rounds are golden brown on both sides. Repeat until
all the eggplant has been cooked, adding more oil, if needed, for each
new batch. Drain on paper towels; season with salt and pepper.

Add the remaining tablespoon of vinegar to the nonstick pan, and stir
for 1 minute over high heat to deglaze the pan. Spoon the liquid over
the eggplant.

Clean the nonstick pan. Working very carefully with the fish fillets,
salt and pepper them on both sides. Place the fillets in the pan, and
fry them in the remaining 2 tablespoons of oil, over medium heat, for
two to three minutes on each side.

For each serving, place the tomato sauce in the middle of the plate, top
with several rounds of the eggplant and then, carefully, with 2 fish
fillets, skin side up. Serve warm.

Makes 4 servings.

Original source: "The New York Times Passover Cookbook" 

Current source: Passover Seder Recipes
                Lorrie Guttmann
                TALLAHASSEE DEMOCRAT (on-line edition), 3/25/99

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