SPICED CODFISH WITH ROASTED EGGPLANT PUREE AND TOMATO ESSENCE WITH CURRY ONION RINGS

Spiced Codfish with Roasted Eggplant Puree and Tomato Essence with Curry Onion Rings image

Provided by Bobby Flay

Time 1h45m

Yield 4 servings

Number Of Ingredients 21

8 Japanese eggplants, halved lengthwise
1/2 cup olive oil
Salt and freshly ground pepper
1 head garlic, roasted
1/4 cup finely chopped cilantro
1 lemon, juiced
1/4 cup tahini
2 tablespoons olive oil
1 Spanish onion, finely sliced
2 cloves garlic, finely chopped
1 tablespoons whole fennel seeds, ground
1 cup white wine
3 cups fresh tomato juice
2 tablespoons finely chopped fresh parsley
1 tablespoon fresh lemon juice
Salt and freshly ground pepper
2 tablespoons harissa
1 lemon, juiced
1/4 cup olive oil
4 cod fillets, about 6 ounces each, skin on
Salt and freshly ground pepper

Steps:

Eggplant Puree: Preheat oven to 375 degrees F. Rub eggplants with olive oil and season with salt and pepper to taste. Place on a baking sheet and roast in the oven until soft, about 20 to 25 minutes. Using a spoon, remove the flesh of the eggplants and put into the bowl of a food processor. Add the garlic, cilantro, lemon juice, tahini and 1/4 cup of the olive oil and process to a smooth consistency. Pass through a chinois into a bowl and season with salt and pepper.
Tomato-Fennel Essence: Heat oil in a medium saucepan over medium heat. Add the onions and garlic and cook until soft. Add the fennel and cook for 2 minutes. Increase heat to high, add the wine and the tomato juice and cook until reduced by half. Add the parsley, lemon juice and season with salt and pepper.
Codfish: Whisk together the harissa, lemon juice and olive oil in a small bowl. Place the cod in a medium shallow baking dish. Pour the marinade over and turn to coat. Cover and marinate in the refrigerator for 1 hour. Preheat broiler. Remove cod from marinade and season on both sides with salt and pepper and place on a baking sheet. Broil on each side for 3 to 4 minutes on each side.
Curry Onion Rings: 2 cups flour 2 tablespoons Madras curry powder Salt 3 large onions, sliced thinly
Combine flour, curry powder and salt in a bowl and mix well. Toss onions in the flour mixture. Fry until golden brown. Drain on a paper towel lined plate.