SNAPPER FILLET WITH EGGPLANT MOUSELLINE

Preparation Method :

• Marinate the fish in salt and pepper. Cut the parboiled potatoes into thin slices.
• Arrange potato slices as fish scales on one side of the fish. Apply paste of butter and flour on top of the scales and refrigerate for an hour.
• Add salt, pepper, lime juice, garlic and olive oil to the coarsely chopped egg plant, followed by the mayonnaise and mix together to form a mousse.
• Grill fish in a non-stick pan on potato side first, turn it and cook till well done.
• Put eggplant mousse on the plate and place fish on top.
• Dressing: Mix in the orange juice and olive oil. Peel and chop pistachios and sprinkle on the fish with pistachios.