Cork Grease Ingredient

Roast Fish & mediterranean flavors mashed eggplant



There were many colorful events and sensations in recent weeks in my little life normally so quiet ...
First the move , exhausting but so beneficial ...
Then my first cookbook and it not even me who did it ...
Track a baptism tandem skydiving ... when we go back?
And finally, last but not least, the first anniversary my daughter! I think after

busy this year 2010 it will be emotionally difficult to leave my little cloud ... Fortunately the little Charlotte marvel every day and makes me keep my feet on the ground. In 1 year
she managed to make me a mom who has never been filled as much confidence in her. In 1 year
she erased all the small wounds of my childhood because the only thing that matters now is that she is happy. In 1 year
she turned my dad young lovers in question, tender and worried.

As for my recipe of the day, she is inspired by the latest issue of Elle à Table and this superb record called "rib roast" .



Roast fish with anchovies and olives :
Serves 2.
Preparation time: 10 minutes.
Cooking time: 20 minutes.

• 2 white fish fillets 1 tomato
• 2 small spring onions
  
• few olives
• few anchovy fillets
• few parsley leaves
• salt, pepper and a drizzle of olive oil Olive

Preheat oven to 180 ° C.

Cut the tomatoes into thin slices , pit the olives and split them into two, finely chop the onions. Place a fish fillet in a baking dish, spread the topping over, place the second fish fillet and tie with kitchen string.

Add salt and pepper and pour trickle of olive oil before baking for 20 minutes (depending on thickness of fillets). Enjoy hot out of the oven.

Mashed eggplant :
Serves 2.
Preparation time: 10 minutes.
Cooking time: 45 minutes or 1 hour.

• 1 eggplant 2 tomatoes
• 2 small onions
• few parsley leaves Salt and pepper
• 
  

Preheat oven to 150 ° C.

Rinse eggplant , prick with a fork on all sides. Slice tomatoes and onions. Put everything in a baking dish or aluminum foil.

Make confit in the oven for at least 45 minutes, the eggplant should be very soft (the return in the middle of cooking). Upon exiting the oven, let cool to avoid burns and then peel the eggplant, squeeze in a strainer to extract as much water as possible.

In the bowl of a mixer , combine all ingredients and mix until desired consistency. Serve hot or warm.