Whitefish with caponata

Name: whitefish with caponata
Total time: 40 min
Yield: 4
Ingredients: 200 milliliters dry white wine; 1 shallot; 1 laurel leaf; 2 twig thyme; 100 milliliters cream; 1 eggplant; 4 vine tomato; 1 stem celery; 0.5 orange; 6 tablespoon olive oil; 4 cod fillet; White pepper; 2 clove garlic; 1 teaspoon tomato paste; 2 tablespoon capers; 100 gram soft butter

Ingredients

Directions

Bring the wine to the boil with the shallot, bay leaf and 1 sprig of thyme.
Leave to reduce by half and pour over a pan through a fine sieve.
Pour the cream into the sifted wine and cook for a few more minutes. Keep separate.
Cut the aubergine into 1 cm slices and cut into 1 cm cubes.
Remove the seed lists from the tomatoes and cut the flesh into small cubes.
Cut the celery in the length 4 times and cut into small cubes.
Spoon the orange zest and 1 tablespoon of olive oil through the celery.
Dab the fish dry with kitchen paper and sprinkle with sea salt and (white) pepper.
Heat 4 tablespoons of olive oil and fry the eggplant cubes on medium height around brown.
Add the garlic and cook for 1 minute.
Add the tomato paste and tomato cubes and cook for a few minutes.
Put the capers through and season with salt and pepper.
Heat the rest of the oil and fry the cod in a low setting for about 6 minutes.
In the meantime, slowly reheat the cream sauce to the boiling point.
Pour into a mixing cup, add the butter and beat with a hand blender into a frothy sauce.
Turn the fish over in the last minute and bake on the other side.
Divide the caponata over hot plates and put a piece of cod on it.
Sprinkle with the cubes of celery and garnish with thyme.
Serve the cream sauce with the fish.