Almond-crusted blue-eye trevalla on eggplant puree with broad bean salad

For a complete family meal, choose this almond crusted fish recipe with pureed eggplant and a broad bean side.

Recipe «Almond-crusted blue-eye trevalla on eggplant puree with broad bean salad» presented in category Recipes / Fish, to prepare this dish you will need no more 50 minutes. To make this dish at home by prescription from the author Gomer would need: 1 large eggplant, 2 tsp ground cumin, 2 tbsp warm water, 2 tbsp fresh lemon juice, 2 tbsp tahini , 2 garlic cloves, crushed, Pinch of salt, 4 blue-eye trevalla steaks , 1 tbsp extra virgin olive oil, 50g flaked almonds, 300g frozen broad beans, thawed, 200g speck, finely chopped, 1/4 cup firmly packed finely chopped fresh basil, 1 tbsp extra virgin olive oil, 1 tbsp balsamic vinegar, Pinch of salt.

Ingredients:

• 1 large eggplant 
• 2 tsp ground cumin 
• 2 tbsp warm water 
• 2 tbsp fresh lemon juice 
• 2 tbsp tahini 
• 2 garlic cloves, crushed 
• Pinch of salt 
• 4 blue-eye trevalla steaks 
• 1 tbsp extra virgin olive oil 
• 50g flaked almonds 
• 300g frozen broad beans, thawed 
• 200g speck, finely chopped 
• 1/4 cup firmly packed finely chopped fresh basil 
• 1 tbsp extra virgin olive oil 
• 1 tbsp balsamic vinegar 
• Pinch of salt 

Instructions

1. Preheat oven to 200°C. Place the eggplant on a baking tray. Pierce all over with a skewer or fork. Cook in preheated oven for 35 minutes or until tender. Remove from oven and set aside for 5 minutes to cool slightly. Peel and place in the bowl of a food processor.
2. Meanwhile, to make broad bean salad, cook broad beans in a saucepan of salted boiling water following packet directions or until just tender. Drain, remove skins and place in a glass or ceramic bowl. Heat a small non-stick frying pan over medium-high heat. Add speck and cook, stirring occasionally, for 3 minutes or until crispy. Add to broad beans along with the basil, oil, vinegar and salt. Gently toss to combine. Set aside.
3. Place cumin in a small non-stick frying pan over medium heat and cook, stirring, for 30 seconds or until fragrant. Remove from heat. Add to eggplant with water, lemon juice, tahini and garlic. Process until smooth. Taste and season with salt.
4. Meanwhile, place the fish on a baking tray and drizzle with oil. Cook in preheated oven for 8 minutes. Remove from oven and sprinkle with almonds. Cook for a further 3 minutes or until the fish is just cooked through and the almonds are toasted.
5. Spoon eggplant puree among plates. Top with broad bean salad. Carefully place fish on top and serve immediately.