Servings: 4 · Prep Time: 10 mins · Cooking Time: 20 mins
Total Time: 30 mins
Salads & Starters | Fibre
This recipe is full of delicious flavour and also looks the part too; a real fine dining starter. serve it as a stand alone starter, or add vegetables and make it a main meal.
- Whiting Fillets (2 or 3)
- Smoked Mackerel Fillets (2 or 3)
- Konjac Flour (2 tsp)
- Garlic (4 cloves)
- Wholegrain Mustard (3 tsp)
- Chives (handful)
- Coriander (handful)
- Olive Oil
Start by grating the garlic and chopping the shallots, then add them to a frying pan with some olive oil and brown them (don't let the garlic burn). Chop up the fish into small pieces, then add to the saucepan and start to cook the fish. Beat the 2 eggs.
Once the fish is looking almost cooked (about 10 minutes), add in the coriander, konjac Flour, wholegrain mustard, the eggs and stir for about a further 5 to 10 minutes.
Slice the aubergine and in a separate pan cook in olive oil. Then using a cookie cutter (in the picture I used an egg shaped one as it was Easter when I made this recipe - but normally I would use a round), push the fish firmly into the cutter. Then layer over the top your fried aubergine and decorate with chives (or if you can find it, wild garlic grass).
You can also if you prefer, make this in advance and then reheat in the oven before serving.