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Cooking Recipe Video : Gilthead charlotte with eggplants

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Restaurant: Les Mesanges

Chef: Alain Pic

Rank This Chef's Recipe

Average Rating: 2.3/ 3 - 3 votes

Viewers Video Rating

Average Rating: 3.9/ 5 - 8 votes - 17,923 views
 

Recipe Details

Servings:
4 People
Cooking recipe time in minutes:
35
Cooking recipe Search Tags:
 Gilthead charlotte with eggplants Gilthead charlotte charlotte with with eggplants eggplants Gilthead charlotte with charlotte with eggplants
Recommended wine with the dish:
Muscadet blanc
Difficulty level:
Cooking Recipe Preparation time
  • Preparation time: 35 minutes
  • Cooking: 15 minutes
Cooking Recipe Ingredients
2 long eggplants
  • 2 gilthead fillets (dorade)
  • 1.1 cups creme fraiche (heavy cream)
  • 1.1 cups fish fumet
  • 1.1 cups white wine
  • 2 shallots
  • 1.76 oz. butter
  • 6 tomatoes
  • 0.85 cups olive oil
  • 2 basil branches
How your dish looks like, following the step by step guide of the cooking recipe video
Cooking recipe preparation instructions
  1. Peel the eggplants, cut them into round slices of about 0.2 in thickness. Salt.
  2. Let them soak for one hour.
  3. Afterwards, drain and fry them in pan wiht olive oil.
  4. Brown each side. Then, drain them on absorbing paper.
  5. Boil and peel the tomatoes. Withdraw the seeds before cutting them in dice.
  6. Afterwards, cook them with olive oil and season.
  7. Prepare and cut the gilthead fillets into pieces. Salt, pepper.
  8. Butter 4 small Pyrex molds and place one slice eggplant, the gilthead pieces, another eggplant slice, more gilthead pieces, a spoon tomato dice, some basil and, finally, another eggplant slice to terminate. If the eggplant slices are smaller than the mold, take more slices to fill it sufficiently.
  9. Boil the hacked shallots in butter. Moisten with white wine. Reduce half of it. Add the crème fraiche. Boil for 2 minutes and put it in the mixer.
  10. Add some tomato dice and basil.
  11. Then, cook the charlotte for 15 minutes at 428 degrees F in a bain-marie, covered with aluminium paper. Or, as alternative, wrap each mold with foil and cook it in the microwave for 4-5 minutes.
  12. Remove each charlotte from the mold and place them on a serving dish. Cover with sauce, decorate the tomatoes and a basil leaf, and serve!
This recipe can also be done with another fish fillet. Try it!
Restaurant
Name:
Les Mesanges
Phone:
+33 4 76 90 21 57
Website:
www.restaurant-alain-pic.c
Address:
Route nationale 90
City:
Montbonnot
Country:
Fr
Overview:
"After his famous grand-father André had been considered by Curnonsky as one of the inventors of the modern cuisine, Alain Pic continues the heritage of his father Jacques, who has conquered 3 Michelin stars. Today, the "Les Mesanges" is in the hands of Alain Pic, while his sister is in charge of the incontrovertible restaurant in Valence."
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