Sea bass in a crust Koulibiac style with Bayaldi eggplant

Preparation time: dough 3 hours + 1 hour preparation

Ease of preparation is difficult

Preheat oven to 350 degrees Fahrenheit

Yield: 4 portions

Ingredients

Dough

• 20 grams yeast
• 120 millilitres water
• 400 grams flour
• 5 grams sugar
• 10 grams salt
• 2 eggs
• 40 millilitres oil

• 700 grams to 800 grams sea-bass, filleted

Stuffing

• 150 grams Italian rice, cooked
• 1 shallot
• 120 grams mushrooms
• 10 grams butter
• 10 grams parsley
• ½ tablespoon tarragon
• 180 grams onions
• 2 hardboiled eggs

Beurre blanc Sauce

• 3 shallots
• 100 millilitres white wine
• 20 millilitres white vinegar
• 200 grams butter

Bayaldi Eggplants

• 2 tomatoes
• 2 eggplants
• salt
• pepper
• cayenne pepper
• 2 zucchinis
• 2 cloves of garlic
• 5 teaspoons basil
• 20 grams breadcrumbs
• 100 millilitres olive oil
• coarse salt

Directions

1. Put yeast in warm water.
2. Make a well with the dry ingredients, add eggs and yeast and water mixture. Incorporate dry ingredients into the mixture until a soft dough ball is obtained. Knead dough until elastic, add oil and let rest until doubled in volume in a warm place.
3. Dress the sea-bass, cut them into little escalopes (thin, flattened slices) sear in butter and let cool.
4. Cook the rice and cool.
5. Make a duxelle: finely chop shallots and mushrooms, sauté in butter until mixture is dry, add parsley and tarragon.
6. Finely chop onions and sweat, allow to cool.
7. Hard boil the eggs.
8. Roll the dough out into a square.
9. Garnish the square in layers with: the rice, the seabass escalopes, the eggs, the duxelle, fresh herbs, the onions, and finish with a layer of rice.
10. Moisten lightly the sides of the dough with egg wash, wrap the garniture.
11. Brush with eggwash and put the koulibiac on a baking dish, upside down, seal on bottom.
12. Let rest 25 minutes in a warm place.
13. Brush koulibiac with egg-wash.
14. Make a small hole in the pastry to allow steam to escape.
15. Cook at 350 degrees for 45 minutes.

Make the beurre blanc to serve over finished dish:

1. Chop shallots, put in pot with white wine and vinegar. 
2. Cook over medium heat until reduced by half. 
3. Gradually whisk in butter, until a creamy texture is obtained.

To prepare the tians of eggplant:

1. Peel the tomatoes and cut into rounds.
2. Cut the eggplant into rounds, season with salt pepper and cayenne to taste, and fry.
3. Cut the zucchini into rounds.
4. In the circle mould, put tomatoes first season with salt, pepper and cayenne to taste, then finely chopped garlic, fresh basil, and add a soupspoon of bread crumbs.
5. Then, using the eggplant and tomato slices, make another layer in which the tomato and eggplant slices overlap one another.
6. Add more breadcrumbs, olive oil and bake in the oven 10 minutes at the same temperature as the sea-bass dish (350 degrees Fahrenheit).
7. At the last minute, season and sauté the zucchinis, remove the circle and finish with a layer of zucchinis.