Spanish Mackerel With Almond Caper Butter

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 120 g unsalted butter, softened at room temperature
• 20 g capers, drained
• 20 g almonds, shelled
• 15 ml fresh lemon juice
• 5 g fresh parsley, chopped
• 60 g eggplants, sliced
• 60 g zucchini, sliced
• 60 g red bell peppers, cut into squares
• 60 g green bell peppers, cut into squares
• 3 pieces garlic cloves, finely chopped
• 80 g onions, finely chopped
• 20 g mushrooms, washed and chopped
• 30 ml olive oil
• 100 g tomatoes, peeled
• 5 g fresh basil, chopped
• 5 g fresh oregano, chopped
• 480 g spanish mackerel, filleted
• 30 ml olive oil
• 1/4 lemon, juice of
• salt

Recipe

• 1 in a small sauté pan, dry roast the almonds over low heat for about 3-5 minutes until golden, then remove from heat and let cool.
• 2 pulse the almonds to a smaller uniform size, almost like coarse sand, in a food processor.
• 3 place softened butter in a bowl, and whip until pale.
• 4 chop up the capers to a fine mince and add to the bowl with almonds, fresh parsley and lemon juice.
• 5 stir with a spatula or spoon to mix thoroughly. season to taste.
• 6 roll out a sheet of cling wrap on a flat surface.
• 7 spoon out some of the butter mixture in a long line. cover with cling wrap and gently roll into a log about an inch and a half in diameter.
• 8 secure the ends by tying in a not. refrigerate for about an hour until firm.
• 9 in a colander, place eggplant slices and toss with salt, about a tablespoon. let stand for 30 minutes to draw out all the liquids. drain.
• 10 in a sauté pan, drizzle some olive oil and heat over a medium flame.
• 11 pan fry the vegetables until evenly toasted on all sides, about 3-5 minutes. let drain over kitchen towels.
• 12 in a sauce pan, add onions and garlic and toss until tender, about 3-5 minutes.
• 13 add peeled tomatoes and bring to a boil. lower heat and let simmer for 30-45 minutes stirring occassionally. this slowly brings out the fruit sugars.
• 14 add the fresh herbs when the tomatoes have reduced by half. season to taste.
• 15 ladle the sauce in a small baking pan. spread evenly.
• 16 now layer the vegetables in rows.
• 17 cover with parchment or wax paper and bake in oven 200c for 10-15 minutes.
• 18 place fillet in a bowl. drizzle with olive oil and lemon juice. then season with salt and pepper.
• 19 heat sauté pan over medium heat. add a little olive oil.
• 20 lay fish one side and lower heat. sear each side for one minute. fish cooks easily, so keep an eye on how long it is over the fire. a protein food, it tends to get tough the longer it stays over heat.
• 21 lay the ratatouille neatly in the center of the plate. add a bit of the tomato sauce.
• 22 place the seared tanigue on top of the ratatouille.
• 23 top with a slice of almond caper butter. you can garnish it with a chive.