Materials
- 2 perch
- 2 eggplants
- 1 glass of water Milk
- 1 tablespoon of butter
- 1 tablespoon of flour
- 1 teaspoon of salt
- Half a teaspoon of black pepper
- 10 g fresh cheddar cheese
How to Make Sea Bass in a Bed of Eggplant
- Clean and fillet the head, skin and bones of the sea bass. Roast and peel the eggplants.
- To prepare the bechamel sauce, melt the butter in a saucepan. Stir the flour with the help of a whisk. Add cold milk to the roasted flour little by little, stirring constantly to avoid lumps. Add salt and pepper. Crush the roasted eggplants in a bowl and mix them with bechamel sauce. Put some of the sauce you prepared under a tile bowl and place the sea bass fillet on it. Cover the fillets with the remaining sauce.
- Bake in a preheated 200 degree oven for 20 minutes. 5 minutes before taking them out of the oven, add grated cheddar cheese on them and put them back in the oven. Continue cooking until the cheddar cheese is melted and lightly browned. Remove from oven and serve hot.
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