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Sultan's Pleasure with Fish

Sultan's Pleasure with Fish


For the fish:
Butterfly Sardine Fillets or any other white meat fish
Pinch of Salt
Pinch of Pepper
For the topping:
Slices of Lemon
ExtraVirgin Olive Oil
For the sauce:
2 medium Aubergines
720ml Water with juice of ½ Lemon and 1 tablespoon of Salt
2 tablespoons of Butter
2 tablespoons of Flour
180ml of Milk
28gr grated Mozzarella Cheese
Pinch of Salt
Pinch of Pepper

How to prepare

This recipe makes 2 servings
Pre-heat the grill. Pierce holes in the aubergines with a fork to help them soften and grill better.
Place them on an oven tray and cook for 35 minutes until the aubergines soften turning them occasionally.
Peel with a knife and cut the tops off.
Place the aubergines in the water mix to stop them discolouring.
Soak for 5 minutes, drain and squeeze out excess water and chop them into pieces.
Melt the butter add the flour, salt and pepper and slowly pour in the milk beating with a small whisk.
Continue to stir with a wooden spoon until well blended, then stir in the aubergines.
Add the grated mozzarella mix in and turn off the heat.
Meanwhile place the fish in an oven proof dish with the skin side up and season with salt and pepper.
Sprinkle on the breadcrumbs place some lemon slices on top and drizzle olive oil all over.
Preheat the grill to 200˚C and place the dish on the middle shelf and cook for 15 minutes.
Add the sauce to the serving dish, place the fish on top and serve.
The Turkish name for this dish is Balik Begendi

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