Gourmet Fast app

Get our Gourmet Fast app and you can download 140 recipes for your iPhone.

Subscribe to Gourmet

Subscribe or renew this month for 12 issues and you could win one of five trips to Disneyland Resort in California. Offer ends 28 December.

Gourmet on your iPad

Download the latest issue of Gourmet Traveller for your iPad.

Pan-fried garfish with eggplant tonnato and caramelised lemon dressing


You'll need

2 eggplants, sliced crossways into 2cm-thick slices 200 ml olive oil 50 gm salted baby capers, rinsed and drained 3 cloves of garlic, finely chopped 1 cup (loosely packed) flat-leaf parsley leaves, finely chopped 12 (150gm each) garfish, cleaned 40 gm unsalted butter, cut into 4 pieces ½ lemon, juice only   Caramelised lemon dressing 2 lemons 295 gm (1 1/3 cups) caster sugar 60 ml (¼ cup) olive oil   Eggplant tonnato 95 gm canned tuna in oil, drained 1 egg yolk 3 anchovy fillets 2 tsp Dijon mustard 2 tsp white balsamic vinegar 150 ml vegetable oil 50 ml olive oil ½ lemon, juice only

Method

  • 01
  • For caramelised lemon dressing, place lemons in a saucepan, cover with cold water, bring to the boil over medium heat, then drain and repeat. Combine lemons, sugar and 1 litre of water in a saucepan, bring to the boil over medium heat, reduce heat to low and simmer for 30 minutes or until lemons can be pierced with a knife. Cool in syrup, drain, then finely chop, discarding seeds. Heat a non-stick frying pan over medium heat, add lemon and cook for 5 minutes or until caramelised. Add olive oil and season to taste. Makes about 1½ cups.
  • 02
  • Scatter eggplant with 2 tsp sea salt and stand for 2 hours to remove bitter juices, then rinse and pat dry with absorbent paper. Heat ¼ cup olive oil in a large frying pan over medium heat and cook half of the eggplant for 10 minutes, turning occasionally, until golden and cooked through. Scatter with half the capers, garlic and parsley and season to taste with sea salt and freshly ground black pepper, then cook for another 2 minutes or until garlic is soft. Drain on absorbent paper and set side. Repeat with ¼ cup olive oil and remaining eggplant, capers, garlic and parsley and season to taste, then set aside.
  • 03
  • For tonnato, process tuna, egg yolk, anchovy fillets, mustard and vinegar in a food processor until combined, then add combined oils in a thin, steady stream until emulsified, add lemon juice and season to taste. Makes 1¼ cups.
  • 04
  • Heat 1 tbsp olive oil in a large frying pan over medium heat and cook 3 garfish at a time, for 3 minutes on each side or until golden and cooked through. Add a piece of butter to pan and cook fish for another 30 seconds or until butter foams and fish is golden. Drain on absorbent paper. Repeat with remaining olive oil, fish and butter.
  • 05
  • To serve, arrange eggplant on plates, spread with tonnato, top with garfish and drizzle with dressing and lemon juice.

“I was so impressed with the pan-fried garfish at Pulp Kitchen in ACT’s Ainslie. I’d love the recipe if Christian Hauberg is willing to share it.”
Lenora Sabine, Lyneham, ACT

Request a recipe
To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant’s name and address or business card, as well as your name and address.


At A Glance

  • Serves 4 people
Win
a dozen bottles of Greystone Wines!

Thanks to Greystone Wines, we have a dozen bottles of their 2011 Pinot Noir, valued at more than $400, to give away to one lucky winner.

Read More
Win
big with Brita!

Win one of five Brita 3-way filter taps. Get in quick!

Enter now
Gourmet TV

Check out our video section for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 4 people

You might also like...

Quick meals

recipes

Christmas pudding ice-cream

Beer recipes

recipes

Raspberry and Mint Mojito

Summer seafood recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Summer salads

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Quick summer meals

recipes

Serge Dansereau: Homemade lemonade

Christmas classic recipes

recipes

Serge Danserau: Duck confit and potato terrine

Adriano Zumbo's Christmas recipes

recipes

Serge Dansereau: Leek tartlets

Holiday entertaining recipes

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.