 | 1 medium eggplant (aubergine) |
| 310 ml extra virgine olive oil |
| 2 garlic cloves |
| 2 bay leaves |
| 4 smoked Lavarello (smoked trout)
filleted |
for the mayonnaise:
| 1 egg yolk |
| 1/4 tsp. salt |
| 250 ml extra-virgine olive oil |
| juice of 1 lemon or 1 tblsp white wine
vinegar |
| 1 tblsp chopped chives |
|
| cut the eggplant into very small dice,
leaving the skin on. In a saucepan or skillet, combine the olive oil, bay leaves and
garlic. set over high heat and bring to a boil. Add the diced eggplant and cook for 2
minutes. Remove from the heat, cover the pan and set aside in a warm place for 15 minutes. |
| meanwhile make the mayonnaise. place
the eggyolk, salt, and a quarter of the olive oil in a blender. Turn it on and add the
rest of the olive oil into a slow thin stream. Then add the Lemon juice and mix in the
chives. Taste, add extra salt, if necessary and refrigerate. |
| arrange the smoked fish fillets on 4
individual plates. mount some eggplant beside each and add the mayonnaise. Serve hot with
some brown bread. |
|
