How to cook grilled trout, aubergine caviar and lemon butter sauce

Ingredients (for two)

2 whole trout ( 300g each) remove the fillet –then grilled

Zucchini pave 200g- grilled

Fresh peas –boiled

Parsley infused oil

Aubergine caviar

2 medium globe eggplants (about 400 g total)

5 tablespoons extra virgin olive oil, divided

½ chopped small onion

1 teaspoon salt

1 cloves garlic

2 Tbsp minced fresh basil

1/8 teaspoon freshly ground black pepper

Preparation

Cut the eggplants in half lengthwise, and poke the skin sides with the tines of a fork. 

Brush the cut side with olive oil and sprinkle with salt. 

Grill the cut side down until lightly browned and cooked all the way through. 

If the eggplants brown too quickly, turn them over and finish the cooking on the skin side. Once the eggplants have cooled to the touch, peel off the tough outer skin and discard. Chop the eggplant

Place the chopped garlic, eggplant, chopped onion in a hot pan season, add the fresh herbs and served hot.

Lemon butter sauce

6 tablespoons cold unsalted butter, cut into 1/2 inch pieces, divided

1 tablespoon finely chopped yellow onion

½ garlic cloves, minced

1/3 cup dry white wine

3 tablespoons fresh lemon juice

Salt and ground white pepper

Preparation

Place a medium non-stick skillet over medium heat. 

Add 1 tablespoon of butter. Allow the butter to melt.

Add onion and garlic and cook stirring frequently. Cook until onion is translucent, about 3 minutes. 

Add the wine and lemon juice and bring to a boil over high heat. Continue to cook until the liquid is reduced to about 1/4 cup, about 3-5 minutes.

Reduce the heat to low, add 2 tablespoons of butter at a time and whisk the butter in until it is completely melted. You want the butter to slowly soften into an emulsified sauce, not quickly melting it is a process. 

Add the remaining butter at a time until all the butter has been added into the sauce. Season the sauce with salt and pepper, then remove from heat.

Serve immediately.