Ingredients:

For 4 people:

  • 800 g. of clean perch.
  • 20 g. of butter.
  • 1 clove garlic.
  • 150 ml. of liquid cream.
  • 6 clean salted anchovy loins.
  • 2 large aubergines.
  • 250 ml. spicy syrup (1 stick of cinnamon, ½ tablespoon of cloves, 5 peppercorns, 125 ml of water, 125 g of sugar)
  • 1 tablespoon of sesame.
  • 4 cherry tomatoes.
  • Oil.
  • Parsley.
  • Salt.
  • Pepper.

Elaboration:

To prepare this perch with aubergines, sesame, and anchovy sauce, we mix the ingredients of the syrup and bring them to a minimum heat for 30 minutes.

Meanwhile, we roast the halved aubergines, painted with oil and lightly seasoned, at 170ºC for 25 minutes. We remove the meat and chop it with a knife. Strain the syrup, add the eggplant, cook the whole until we get a marmalade texture, and add the sesame.

Sauté the minced garlic clove with the butter; When it browns, add 4 loins of chopped anchovies and the cream, bring to a boil and blend in the blender until a homogeneous sauce is obtained.

Cut the perch into portions and mark it on both sides over high heat with the help of a tablespoon of olive oil, add the cherry tomatoes, season and remove.

We accompany the perch with the aubergine compote, the cherry tomatoes, the anchovy sauce, chopped anchovies, and fresh parsley.

NUTRITIONAL TABLE PER SERVING

ENERGETIC VALUE    :  612 kcal         

CARBON HYDRATES  :  37.8 g 

PROTEINS   :  55 g                                  

FATS  :  25.8 g