John Myers
Ski Fillet with Aubergine Puree and Pomegranate Seeds
The perfect ski fillet with aubergine puree and pomegranate seeds recipe with a picture and simple step-by-step instructions.
- 1 Eggplant (eggplant) cooked
- 2 Garlic cloves
- 5 tbsp Olive oil
- 0,5 Lime, the juice
- 1 tbsp Tahini
- 2 Stems Leaf parsley, chopped
- 2 piece Ski fillet, approx. 150 g each
- Butter
- Salt
- Pepper
- 2 tbsp Fresh pomegranate seeds
- Flour
- Preheat the oven to 220 degrees. Put 4 tablespoons of olive oil in an ovenproof dish. Halve the aubergine lengthways and scratch the pulp several times up to the skin. Live the eggplant halves in the mold with the cut surface facing down. Halve the two garlic cloves with their peel and put them in the dish and let them cook in the oven for about 20-25 minutes.
- Then scrape the pulp out of the aubergine and squeeze the garlic out of the skin and place in a bowl, add the lime juice and the tahini and puree everything finely. Season with salt and pepper and fold in the chopped parsley.
- Heat 1 tablespoon of olive oil and a small piece of butter in a pan (medium heat). Flour the skri fillet on the skin side and place it skin side first in the pan and fry the skin nice and crispy and salt the meat side – I seasoned with a currant salt, but everyone does it according to their taste. Then turn the skri fillet on the meat side and immediately remove the pan from the heat and let it steep for about 2 – 3 minutes.
- Serve the skri fillet with the aubergine puree and sprinkle with the pomegranate seeds.
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