Serves 4
GROUPER
4 white grouper fillet (200gr each)
40ml olive oil
Salt and pepper
EGGPLANT PUREE
3 large eggplants
30ml cream
20gr unsalted butter
Salt and pepper
1 pinch of sugar
Put the eggplants with skin in the oven for about 1 hour until soften (180C). When they cool down, unpeel and keep the flesh.
Meanwhile boil the cream with butter, sugar, salt and pepper for 1 minute until it warms up.
Place the eggplant in the blender with cream and blend until it smooths (creamy texture).
BLACK EYED BEANS
100gr black eyed beans
700ml water
Salt
1 bay leaf
Boil the beans in water along with the bay leaf. Season with salt for 10 minutes before boiling (not over boiled).
SEA GREENS
100gr sea greens
700ml water
Salt
Boil the greens in water just for 2 minutes and refresh them immediately in cold water (to maintain the color).
MYKONIAN SAUSAGE
1 piece Mykonian sausage (cut in small cubes)
In another pan sauté the Mykonian sausage in olive oil for 1 minute, add the boiled beans and sea greens and finish with one cube of unsalted butter.
TO ASSEMBLE
Season the fish with salt and place it in a nonstick pan (with the skin side down). Cook over (medium heat) for 3-4 minutes and turn it over for another 2-3 minutes. Bust the fish with olive oil and place it in the oven for about 5 minutes.
PRESENTATION
Spread the eggplant purée in the center of the plate, set the garnish (sausage, beans, sea greens) at an angle and finally place the grouper on top of the eggplant purée (centered).