Eggplant And Cod Terrine Recipes

FRESH COD FILLETS STEWED WITH EGGPLANTS, PEPPERS AND WINE

Steps:

• In a large, deep skillet or wide, shallow pot heat the olive oil over medium heat and cook the onion and pepper until soft, about 7 minutes. Add the eggplant and cook another 5-6 minutes, stirring occasionally. Add the tomatoes. Raise heat and bring to a boil. Cover and reduce to a simmer. Cook for about 7-8 minutes, until the sauce thickens a bit and the juices have cooked off. Pour in the wine. Raise the heat again, and bring to a boil. Reduce heat and simmer for 5 minutes.
• Season the fish with salt and pepper. Place the fish strips in the pot, gently covering them with some of the vegetable mixture. Cook uncovered for about 12 minutes, or until the fish is fork-tender and the sauce thick. Remove, cool for a few minutes and serve.

EGGPLANT AND COD TERRINE

Steps:

• Preheat the oven to 350F and line a 9 by 5-inch loaf pan with parchment paper.
• Remove any bones from the fish with tweezers and cut the fillets in 1/2-inch pieces. Combine the fish, salt, and red pepper flakes in a food processor and process until finely pureed, working in short pulses. Add the egg whites and eggplant caviar and process until combined. Fold in the chopped parsley. Pour the mixture into the prepared loaf pan, making sure there are no pockets of air, and smooth out the surface with a spatula. Clean the bowl of your food processor thoroughly.
• Set the loaf pan in a large baking dish and pour hot water into the dish so the bottom of the loaf pan is covered by an inch. Bake for 35 minutes, until the top of the mousseline is set.
• While the mousseline is baking, prepare the coulis. Drain and seed the bell peppers and combine with the olive oil and garlic in the (cleaned) bowl of your food processor. Process until smooth and transfer into a small jug or serving cup.
• Set a cooling rack over a plate. Remove the dish and pan from the oven. Lift the mousseline from the loaf pan by pulling cautiously on the parchment paper, and transfer onto the rack. If cooking juices leak from the loaf (this will or won't happen, depending on the eggplant caviar that you used), cut a few slits in the parchment paper at the base of the mousseline so the juices will drain down into the plate.
• Let cool until slightly warm, or at room temperature. Cut in slices, garnish with parsley, and serve with the bell pepper coulis. (The mousseline and coulis can be made up to a day ahead: wrap the cooled mousseline tightly in foil, cover the coulis with plastic wrap, and refrigerate. Bring to room temperature before serving.).

EGGPLANT, ROASTED PEPPER, AND GOAT CHEESE TERRINE WITH PARSLEY SAUCE

Steps:

• Preheat the broiler. Arrange the eggplant slices in one layer on baking sheets, brush both sides of the eggplant with the oil, and sprinkle them with salt to taste. Broil the eggplant in batches about 4 inches from the heat for 4 to 5 minutes on each side, or until it is golden and tender, and transfer it with a metal spatula to paper towels to drain.
• Line a loaf pan, 8 1/2 by 4 1/2 by 2 1/2 inches, with plastic wrap, leaving a 3-inch overhang, and in it arrange the eggplant, the olive paste, the bell peppers, and the goat cheese in several layers, beginning and ending with the eggplant. Cover the eggplant with the plastic overhang, weight the terrine with a 3-to-4-pound weight (such as a loaf pan filled with canned goods), and chill it for 24 hours. (The terrine may be made 3 days in advance).
• Remove the weight, invert the terrine onto a cutting board, and discard the plastic wrap. Cut four 3/4-inch-thick slices from the terrine, pour about 2 tablespoons of the parsley sauce onto the center of each of 4 plates, tilting the plates to spread the sauce, and arrange a slice of the terrine on each plate. Garnish each serving with a parsley spring.
• To roast peppers:
• Using a long-handled fork char the peppers over an open flame, turning them, for 2 to 3 minutes, or until the skins are blackened. (Or broil the peppers on the rack of a broiler pan under a preheated broiler about 2 inches from the heat, turning them every 5 minutes, for 15 to 25 minutes, or until the skins are blistered and charred.) Transfer the peppers to a bowl and let them steam, covered until they are cool enough to handle. Keeping the peppers whole, peel them starting at the blossom end, cut off the tops, and discard the seeds and ribs. (Wear rubber gloves when handling chilies.)
• Parsley sauce:
• In a blender purée the parsley and the garlic with the vinegar, the water, the oil, and salt and pepper to taste until the sauce is smooth and strain it through a fine sieve set over a small bowl, pressing hard on the solids. Makes about 1/2 cup.