Sea bass with eggplant tartare
1 serving
30 minutes
Sea bass with eggplant tartar is an exquisite dish that combines the tenderness of fish and the velvety flavor of roasted eggplants. In Russian cuisine, it stands out for its refined balance of freshness and depth of taste. The sea bass is browned in olive oil, revealing its natural juiciness. The eggplants, roasted to softness, transform into a fragrant tartar that highlights the fish's flavor with a light smoky note. Fresh lemon juice completes the composition, adding brightness and liveliness to the dish. It is an ideal choice for those who appreciate simplicity in preparation but strive for restaurant-quality results.
1
Make several cuts on the sea bass fillet and fry it in olive oil.
- Sea bass fillet, skin-on: 2 pieces
- Olive oil: 3 tablespoons
2
Bake the eggplant whole in the oven at 180 degrees (determine the time by the well-cooked skin, piercing it in several places with a fork beforehand).
- Eggplant: 1 piece
3
Cut the eggplant in half and scoop out the insides with a spoon. Finely chop the eggplant, drizzle with olive oil, and season with salt and freshly ground pepper.
- Eggplant: 1 piece
- Olive oil: 3 tablespoons
4
Place the eggplants on a plate (in the center, like tartar), top with fish fillet, and squeeze lemon.
- Eggplant: 1 piece
- Sea bass fillet, skin-on: 2 pieces
- Lemon juice: 2 tablespoons
