Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a small sauté pan, dry roast the almonds over low heat for about 3-5 minutes until golden, then remove from heat and let cool. | 2. Pulse the almonds to a smaller uniform size, almost like coarse sand, in a food processor. | 3. Place softened butter in a bowl, and whip until pale. | 4. Chop up the capers to a fine mince and add to the bowl with almonds, fresh parsley and lemon juice. | 5. Stir with a spatula or spoon to mix thoroughly. Season to taste. | 6. Roll out a sheet of cling wrap on a flat surface. | 7. Spoon out some of the butter mixture in a long line. Cover with cling wrap and gently roll into a log about an inch and a half in diameter. | 8. Secure the ends by tying in a not. Refrigerate for about an hour until firm. | 9. In a colander, place eggplant slices and toss with salt, about a tablespoon. Let stand for 30 minutes to draw out all the liquids. Drain. | 10. In a sauté pan, drizzle some olive oil and heat over a medium flame. | 11. Pan fry the vegetables until evenly toasted on all sides, about 3-5 minutes. let drain over kitchen towels. | 12. In a sauce pan, add onions and garlic and toss until tender, about 3-5 minutes. | 13. Add peeled tomatoes and bring to a boil. Lower heat and let simmer for 30-45 minutes stirring occassionally. This slowly brings out the fruit sugars. | 14. Add the fresh herbs when the tomatoes have reduced by half. Season to taste. | 15. Ladle the sauce in a small baking pan. Spread evenly. | 16. Now layer the vegetables in rows. | 17. Cover with parchment or wax paper and bake in oven 200C for 10-15 minutes. | 18. Place fillet in a bowl. Drizzle with olive oil and lemon juice. Then season with salt and pepper. | 19. Heat sauté pan over medium heat. Add a little olive oil. | 20. Lay fish one side and lower heat. Sear each side for one minute. Fish cooks easily, so keep an eye on how long it is over the fire. A protein food, it tends to get tough the longer it stays over heat. | 21. Lay the ratatouille neatly in the center of the plate. Add a bit of the tomato sauce. | 22. Place the seared Tanigue on top of the ratatouille. | 23. Top with a slice of almond caper butter. You can garnish it with a chive. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	120	g	unsalted	684.0	31.428	21.372	57.6
caper	20		drained	39.56	8.4108	4.0592	1.4792
almond	20	g	shelled	176.8	0.0	0.0	20.0
lemon juice	15			50.325	15.7838	0.8006	0.5489999999999999
parsley	5		chopped	6.84	1.2027	0.5643	0.1501
eggplant	60		sliced	-	-	-	-
zucchini	60		sliced	138.6	20.526	17.886	2.64
red bell pepper	60		cut	-	-	-	-
green bell pepper	60		cut	-	-	-	-
garlic clove	3	pieces	chopped	-	-	-	-
onion	80		chopped	5120.0	1195.52	140.8	12.8
mushroom	20		washed chopped	-	-	-	-
olive oil	30			3580.2	0.0	0.0	405.0
tomato	100		peeled	6206.8966	1376.3118	323.8381	53.973
basil	5		chopped	1.0158	0.11699999999999999	0.1391	0.0283
oregano	5		chopped	13.25	3.446	0.45	0.214
spanish mackerel	480	g	filleted	667.2	0.0	92.59200000000001	30.24
olive oil	30			3580.2	0.0	0.0	405.0
lemon	1/4			0.3202	0.1029	0.0121	0.0033
salt				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.