Chef's recipes
Antonio Scarpati - Chef Santa Lucia restaurant, Grand Hotel Santa Lucia, Naples
Cous cous with eggplant, cauliflower sauce and red bream fillet
Ingredients for two people:
- Cous cous, g 125
- Eggplants, g 100
- Cherry tomatoes, g 60
- Cauliflower, g 150
- Saffron
- Garlic, onion
- Red bream, g 600
- Sage, pepper, salt
- Olive oil
- White wine
- Cornstarch, g 20
Procedure:
Cous cous: boil 125 gr. of salted water, put cous cous and turn it for 3-4 minutes; then take off from the fire and put olive oil, eggplant chops (already cooked with tomatoes) and put everything in a round mould.
Cauliflower sauce: fry onion and garlic in olive oil, then put cauliflower, vegetable stock, saffron salt and pepper. When the cauliflower is cooked, mix everything.
Red bream with sage: bone the fish and divide in two portions. Then divide each portion in two. Warm up olive oil, braise the fish fillet and put the sage and white wine. Let cook for some minutes, then put cornstarch melted with cold water.
Put the cous cous mould in a plate , on the top put the cauliflower sauce and on the side put the fish fillet.