- Eggplant, pikeperch and goat's cheese cake
- Gateau d'aubergine à la chaire de sandre et Crottin de
Chavignol
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- Serves 8 people
- 400 g filet of pikeperch
- 1 kg eggplant
- 4 tomatoes
- 4 cloves of garlic
- 1 dessert spoon chopped parsley
- 1 dessert spoon chopped basil
- 150 g fresh chavignol goat's cheese
- 100 g double cream
- 3 eggs
- 5 dessert spoons breadcrumbs
- 1 l stock
- 5 cl olive oil
- salt and pepper
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- Preheat the oven to thermostat 7. Grease a high-sided
cake tin.
- Slice 3 eggplants longways, dust with salt and
pepper. Leave to drain in a colander.
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- Meanwhile, cut the other eggplants in half and cook
in the oven for 30 minutes. Rinse and dry the 3 sliced eggplants then
fry in the oil until golden-brown. Line the cake tin with them.
- Poach the fish for 6 mins in the stock.
-
- Take the pulp out of the baked eggplants and cream
this with the fish, the cheese, the cream and the eggs. Add salt and
pepper and mix to form a smooth paste.
-
- Mix the chopped garlic with the herbs and
breadcrumbs. Dust the eggplant slices in the cake tin with this
mixture.
-
- Pour half the creamed mixture into the cake tin,
cover with a layer of breadcrumbs, a layer of tomato slices, the rest
of the creamed mixture and finally a layer of breadcrumbs.
- Cover with the rest of the eggplant slices and cook
for 40 mins.
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