4 white grouper fillets 200g each
1 Mykonian sausage
3 large aubergine
100g black eyed beans
1 bay leaf 100g sea greens[/vc_column_text][/vc_column_inner][vc_column_inner width=”3/4″][vc_column_text]
Bake the aubergines in their skins for an hour at 180˚C. Leave to cool, then peel.
Meanwhile warm the cream with 20g of butter, a pinch of sugar, and salt and pepper. Transfer the aubergine flesh to the blender, pour in the cream mix, and blend to a smooth purée.
Season the beans with salt for 10 minutes, then boil in 700ml of water with the bay leaf. Be careful not to overcook them.
Cook the sea greens in 700ml of water for 2 minutes, then refresh in iced water to hold the colour.
Cut the sausage into small cubes. Sauté in olive oil for 1 minute, add the boiled beans and sea greens and finish with a cube of unsalted butter.
Season the fish with salt and cook over a medium heat in a nonstick pan skin side down for 3-4 minutes, then turn and cook for another 2-3 minutes. Brush the fish with olive oil and finish in the oven for about 5 minutes at 180˚C.
Spread purée in the centre of the plate, arrange the sausage mix to the side and place the grouper on the purée.[/vc_column_text][/vc_column_inner][/vc_row_inner][/vc_column][/vc_row]