The ingredients
• 1 eggplant
• 2 mackerel fillets
• 250g raspberry butter
• 1 bunch basil
• 4 spring onions
• 12 raspberries
• 3 tomatoes
• Raspberry vinegar
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Grilled eggplant bruschetta and mackerel fillet with raspberry butter
Moyen
4 people
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Slice the eggplants lengthwise and shape them into strips. Peel and core tomatoes, cut into quarters and dry in raspberry butter at 80° for 2 hours.
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Cook the eggplant and spring onions a la plancha in raspberry butter. Cook the mackerel fillets a la plancha.
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Sauce: raspberries browned in raspberry butter, deglazed with raspberry vinegar and basil leaves. Presentation: bruschetta-style.
Maison Bordier: 4 professions
Artisan Butter Maker & Cheese Ripener,
in our workshops, we cultivate a taste for the finest raw materials, inspired by the best that nature has to offer.
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The House’s primary expertise: selecting and caring for the finest cheeses.
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A selection of the finest creamery products made by passionate farmers and craftsmen.
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