object(WP_Post)#4391 (24) { ["ID"]=> int(44243) ["post_author"]=> string(1) "8" ["post_date"]=> string(19) "2017-11-23 09:52:36" ["post_date_gmt"]=> string(19) "2017-11-23 08:52:36" ["post_content"]=> string(238) "When days get shorter and temperature colder, we all need a cocooning recipe. Escal revisit the traditional blanquette made with veal by offering a version mixing its seafood cocktail and its organic salmon. Try it, you will be conquered!" ["post_title"]=> string(21) "Blanquette of the sea" ["post_excerpt"]=> string(238) "When days get shorter and temperature colder, we all need a cocooning recipe. Escal revisit the traditional blanquette made with veal by offering a version mixing its seafood cocktail and its organic salmon. Try it, you will be conquered!" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(6) "closed" ["ping_status"]=> string(6) "closed" ["post_password"]=> string(0) "" ["post_name"]=> string(21) "blanquette-of-the-sea" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2019-04-30 15:40:41" ["post_modified_gmt"]=> string(19) "2019-04-30 13:40:41" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(56) "http://www.escal-seafood.de/recipe/blanquette-de-la-mer/" ["menu_order"]=> int(330) ["post_type"]=> string(6) "recipe" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "0" ["filter"]=> string(3) "raw" }
Eggplants’ rolls with seafood and vegetables

Eggplants’ rolls with seafood and vegetables

Discover this succulents summer recipe, as a main dish or an appetizer, it will enchant you for its freshness and finesse. A real delight for the taste buds thanks to a mix of savours: seafood, eggplants slightly grilled and bell pepper confit. Just a real pleasure!

Cooking Instructions: Ofen
Ready in 35 minutes
Difficulty
Medium

Ingredients

For 4 persons 

400g of Frutti di Mare premium

3 nice eggplants

1 yellow bell pepper in small dices

1 squeezed garlic clove

½ bunch of chopped flat-leaf parsley

50cl of olive oil

The juice of 2 lemons

1 bunch of green asparagus

Chanterelles

Cherry Tomatoes

Salt

Pepper

Cooking Instructions:

1. Thaw the seafood cocktail.

2. Cut the eggplants in thin slices lengthwise, season with salt and pepper and add some olive oil, then grill for 2 minutes each side.

3. Mix 20cl of olive oil with the juice of a lemon, the garlic, the bell pepper and the parsley, season with salt and pepper and set aside.

4. Cook the green asparagus in salted boiling water for 4 minutes and let cool off.

5. Brown the seafood over high heat with a bit of olive oil for 2 to 3 minutes, season with salt and pepper.

6. Dispose the 3 grilled eggplants slices on a board, place the seafood in the center and roll.

7. Repeat the operation and dispose in dish which goes in the oven, then cook 8 minutes to 180°C.

8. Brown a few chanterelles with butter for 2 to 3 minutes, add the asparagus and a few cherry tomatoes, then season.

9. Dress on a plate the eggplants’ rolls with the vegetables and the bell pepper vinaigrette.