Croaker in pasta kataifi with eggplant with yogurt with the scent of rhubarb

If you follow us regularly on our social channels (Facebook, Twitter, Instagram and Youtube) and of course here, you will surely understand that my wife Samanta is not a lover of fish unless you talk about shellfish and shellfish… To please you this precious food, I have to invent often something different and creative. At this moment the Kataifi pasta is very fashionable, used both for sweet and savoury preparations, it gives crispness to the dishes in which it is used. Taking the cue from this "fashion", here is born this dish. A mix of textures and fragrances make this dish very tasty and rich. Fish and vegetables get married beautifully and if my wife liked it, you can only replicate it and try it out too. Let's see how to prepare.


____ _____ Ingredients for 4 people _____-__ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _____

 

8 croaker Fillets
1 Eggplant
1 Coast of Rhubarb
Pasta Kataifi to taste
2 cloves of garlic
2 sheets of nori seaweed
1 bunch of fresh mint
1 tablespoon of apple cider vinegar
150 grams of Greek yogurt
Salt, pepper and E.V.O. oil Taste

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To prepare our croaker in pasta kataifi with eggplant and yogurt with the scent of rhubarb, we start by washing and cutting small cubes the eggplant and putting it aside. We clean the rhubarb and tagliamolo to chunks so we also put this aside. In a large enough frying pan, put two tablespoons of oil and two cloves of garlic in a shirt and brown, with a sweet flame, for 2-3 '.

 

 

After the expected time, remove the garlic and cook the eggplants, saltandole from time to time, adding a pinch of salt, for about 5 '. Meanwhile, we climb and pepper the fillets of croaker, spread the seaweed and inumidiamola lightly with the palm of your hand.

We place two fillets, united in such a way as to form a rectangle, on the seaweed and arrotoliamoli making sure that they are kept firmly. From this last part we cut the excess of nori and continue until the fillets are exhausted.

At this point the eggplant should be ready, must have a soft consistency and have reduced their size by about half. Let's put them in a boule and let it cool down before we continue with the preparation. We spread the pasta kataifi (which we will have kept under a damp cloth to prevent it from drying) and avvolgiamoci the fillets of croaker then trasferiamoli in a baking sheet lined with parchment paper and put them to bake in preheated oven, for 15 ' to 180 °

In the same frying pan where we have prepared the eggplant, put a tablespoon of oil and add the rhubarb. Let it cook with a sweet flame, together with a pinch of salt and a teaspoon of sugar, for 5 ' so that it can be caramelized slightly. Let's start seasoning the eggplant. We grind the mint and agenda to the boule together with the apple cider vinegar.

We continue with the yogurt so mix well until we have a homogeneous compound. Let's set salt and set aside. Before churning out the fish, if we want the kataifi more colorful, we pass our rolls under the grill for 1 '. We are ready to compose the dish.

_____ Tips for the mise-_____-___-___-__ _ _ _ _ _ _ _ _ _ _ _ _ _____

Cut the bundles of croaker in paste Kataifi in three parts taking care to slice crosswise so as to have a better visual effect. We put the slices, so obtained, in the middle of a slate plate. With two spoons, we make three quenelle with eggplant and yogurt and put them between the slices of croaker. We complete the dish with some tallboy of rhubarb and some leaves of mint placed in the center.

Enjoy your meal!!!!!





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