Haddock Filet and Ratatouille Vertical Style
This was an experimentation. I got the inspiration while at a restaurant the other day, although their version was simply stacked aubergine with a balsamic reduction and bocconcini cheese.
I wanted to try it, but figured it would be absolutely drenched in oil, so I figured I would make my own version at home. Then I got the idea to turn it into a ratatouille.
I can’t say it was a HUGE hit, but I am definitely on to something. It was real good as it is, but I think I can still perfect it some. The aubergine slices could maybe be a bit thinner, I think. I might make more visually pleasing (mind you, it did look very pretty, it’s just my pictures that are a bit crappy…) and will decrease the quantity of skin per bite that one gets.
Then again, I might leave it just as it is. One thing is certain, I will definitely be making this again.
Yet another recipe that I will need to recap and transcript.
And here it is:
- 1 Garlic Clove, crushed
- 3 tbsp Olive Oil
- 3 tbsp water
- 1 tsp Balsamic Vinegar
- 1tsp Dijon Mustard
- ½ tsp Dried Basil
- ½ tsp Dried Oregano
- ¼ tsp Pepper
- ¼ tsp Sea Salt
- Pinch Hot Pepper Flakes
For each “tower” you will need
- 3 thick slices Aubergine
- 3 thick slices Tomato
- 18 thin slices Zucchini
- 15g Goat Cheese, crumbled
- Basil Leaves for garnish
- Preheat the oven at 400 degrees Farenheit.
- Mix all the ingredients of the vinaigrette together in a bowl.
- Line the aubergines on a baking sheet and brush them with the vinaigrette.
- Bake them in the oven for about 5 to 10 minutes until they start to soften and the top gets golden. If you feel your aubergine slices are becoming too soft before the top has had a chance to brown, you can use the broil function for a couple of minutes.
- Take aubergine out of the oven and lower temperature to 325.
- Assemble your towers (on the baking sheet, this has to go back in the oven), starting with the widest slices of aubergines. Add a slice of tomato on top, followed with 6 slices of zucchini. Brush with vinaigrette and start again with the aubergine, tomato and zucchini, then add a little more of the vinaigrette and proceed with your final layer of aubergine, tomato and zucchini. Again, add a little bit of vinaigrette.
- Bake in the oven for about 5-7 minutes, until the zucchinis and tomatoes look nice and warm.
- Transfer onto serving plates, add goat cheese crumbles on top and garnish with fresh basil leaves.