Italian Food Recipes. Monkfish with Cream of Eggplant and Tapenade (VIDEO)

Ingredients for 4 people

For the cream of eggplant
2 eggplants
2 salted anchovies
2 cloves of garlic
4 tablespoons olive oil
salt as needed
pepper as needed

For the tapenade:
4 dried tomatoes
4 tablespoons olive oil
30 grams of capers
4 salted anchovies
30g black olives, pitted
1 tablespoon balsamic vinegar

600 grams of monkfish
4 fried basil leaves

Halve the eggplant, cut into the flesh and insert cuts the garlic and anchovies; add half the oil and bake at 190 ° until they are soft.
Remove the pulp, blend it with a little extra virgin olive oil, pass it to a fine sieve and season with salt and pepper. Keep warm.

Meanwhile chop the sun-dried tomatoes, anchovies, capers and olives. Add the oil and the balsamic vinegar and adjust, if necessary, salt.

Cook the fish slices in the pan with a little ‘oil.
In a plate apply a layer of eggplant cream, place the piece of fish and a bit ‘of tapenade. Garnish with basil and a drizzle of oil.