The Gilthead Charlotte With Eggplants Recipe

Inspired by the classic molded and layered French dessert known as charlotte, for every healthy recipes that gilt-head sea bream and eggplants is prepared and presented in the same elegant style as the popular dessert. While the charlotte is defined by lining a round mold with sponge cake, layering it with ladyfingers and filling it with custard or mousse, adding whipped cream and further thickening the preparation with gelatin and a crust of bread crumbs, this recipe does the same method but using savory instead of sweet ingredients and perfect after eating other healthy meals. The result is a layer of flavors that gives a pleasant contrast and curious surprise when you slice and bite into it.

One of the best healthy food recipes: Gilthead Charlotte With Eggplants

Ingredients:

2 long eggplants

2 gilthead fillets (dorade)

1 cups heavy cream

1 cup fish fumet (stock)

1 cup white wine

2 shallots

3 ½ tablespoons butter

6 tomatoes

3/4 cup olive oil

2 basil branches

Directions:

1. Slice fish into filets and cut diagonally into smaller bite-sized pieces. Steam zucchini flowers for five minutes. 

2. Peel tomatoes and chop into small cubes. Chop shallots finely. Brown shallots in olive oil and sauté tomatoes. Season with salt and pepper. 

3. Peel eggplants and cut them into round slices. Fry in hot olive oil and brown eggplants a little. Place on paper towel to absorb oil. Arrange the cooked eggplants in a small round mold and layer like rose petals. Sprinkle chopped basil inside the eggplant mold. Place some sautéed tomatoes on top and add another layer of chopped basil. Lay out two pieces of fish on top. Cover with an eggplant slice and enclose the charlotte mold. Cover with a plastic film and cook in the steam oven for 12 minutes. 

4. To make the sauce, reduce the remaining sautéed shallots and tomatoes with some white wine to make a compote sauce. Season with some salt and pepper. 

5. Place the charlotte on a plate, inverting the mold. Spread sauce around the charlotte and put some on top. Decorate with the steamed courgette flowers.