Hake alla Palermitana
- 2 hake, 2 pounds (900 g) each
Step 1: Hake
Scale, trim and clean the hakes.
Cut the hake into 4 even portions, allowing 10 1/2 ounces (300 g) per person.
Delicately remove any bloody parts from the fish, and pat the pieces of fish dry with paper towels.
Step 2: Eggplant Caviar
Wash the eggplant, and cut off each end. Slice the garlic cloves in two, and stud the eggplants with them. Wrap them in aluminum foil, and bake at 285°F (140°C) for 50 minutes, set directly on the rack.
When cooked, scoop out the eggplant flesh with a spoon.
Heat some olive oil in a sauté pan, add the eggplant flesh. Cook until any excess liquid has evaporated.
Add the curry powder, lemon juice and black olives to the eggplant, then season to taste.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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