Moroccan Spiced Sea Bream with Smoked Aubergine and Golden Raisins
- ⏱ 4 hours 20 minutes
- Hard
- Serves 4
- 👥 2-cook recipe
Sea bream served with smoked aubergine, apple purée, golden raisins, and Moroccan-spiced garnishes.
Adapted from The Staff Canteen.
This recipe, inside the app
Two phones, one plan. Tap a step on either phone and watch it tick on the other — that's the live sync, right here in your browser:
Moroccan Spiced Sea...
0/0
COOK 1COOK 2
1Blacken the aubergines
Blacken 5 of the aubergines directly on a gas burner...
2Dehydrate the grapes
3Plate and serve
+ 24 more steps in the app
Moroccan Spiced Sea...
0/0
COOK 2COOK 1
1Blacken the aubergines
2Dehydrate the grapes
Dehydrate the grapes for 4 hours at 65 degrees until...
3Plate and serve
+ 24 more steps in the app
Ingredients
- 2 bream fillets
- 6 aubergines
- 100 ml double cream
- ras el hanout, to taste
- 100 g white seedless grapes
- toasted flaked almonds for the apple purée, to taste
- 4 Bramley apples
- 50 g raisins
- 1 tsp shallots (finely chopped)
- 100 ml Chablis
- 1 tsp chives (chopped)
- 1 tsp verjus
- 1 tsp best quality olive oil
- 50 g deep fried lilliput capers
- 50 g toasted flaked almonds for garnish
- 6 mint leaves (cut into small squares)
- 1 tsp flour (for dusting)
- 1 lemon (juiced and zested)
The full plan
Split between two cooks — each step says who's on it.
1. Blacken the aubergines COOK 2
- Blacken 5 of the aubergines directly on a gas burner until all the skin is completely black and burnt
2. Dehydrate the grapes COOK 1
- Dehydrate the grapes for 4 hours at 65 degrees until intensified but not fully dehydrated to make the golden raisins
3. Brine the bream COOK 1
- Brine the bream in a 10 % solution for 20 minutes
- Wash off and pat dry
4. Mise en place COOK 1
- Prep 1 tsp shallots: finely chop
5. Make apple purée COOK 1
- In a pan, place the apples with the raisins and a splash of water
- Cover and cook until soft
- Blend to a smooth purée
6. Cook the aubergine slices COOK 1
- Slice the remaining aubergine into thin half a centimeter slices and cook directly on the plancha until cooked through
7. Cook the aubergine COOK 2
- Place the burnt aubergine into a 180 degree oven to ensure the flesh is cooked through
8. Mise en place COOK 2
- Prep 6 mint leaves: cut into small squares
9. Drain the aubergine COOK 2
- Cool the aubergine completely
- Scrape all the flesh onto a chopping board, discarding the burnt skin, and chop the flesh until very fine
- Transfer the flesh into a colander and refrigerate
10. Portion the bream COOK 1
- Portion each fillet into two triangles to give 4 portions
🤝 Cook 2 hands the knife to Cook 1.
11. Reduce the cream COOK 2
- Reduce the cream with one teaspoon of ras el hanout until thick
- Add the aubergine flesh until fully incorporated
- Season with salt and lemon juice
12. Make the dressing COOK 1
- Cook the shallot in the Chablis until all the liquid is gone and cool completely
- Mix with the verjus, olive oil, and chives to make a dressing
🤝 Cook 2 hands the saucepan to Cook 1.
13. Warm flaked almonds COOK 2
- Warm the flaked almonds for the apple purée
14. Cook the bream COOK 1
- Mix the flour with half a teaspoon of ras el hanout and dust the skin side of the bream with the mix
- Pat off any excess and cook directly on the plancha on a low heat, skin side down until three quarters cooked and the skin is crispy
- Flip the bream to finish the cooking on the other side
🤝 Cook 2 hands the plancha to Cook 1.
15. Plate and serve BOTH
- Smear some of the apple purée on the plate
- Lay an aubergine slice over so the purée cannot be seen
- Garnish the aubergine with some of the dressing, almonds, capers, and a couple of raisins
- Put a spoon of the smoked aubergine at the edge of the dressed aubergine slice and place the bream on top
- Scatter the mint and zest some of the lemon over the dish
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