TILAPIA FILLET WITH RATATOUILLE IN BISQUE SAUCE


Ingredients:

For the ratatouille

950 ml MAGNOLIA NUTRI-OIL PALM VEGETABLE OIL
1 pc zucchini, cut lengthwise
2 pc eggplant, cut lengthwise
1 pc green bell pepper, cut into squares
1 pc red bell pepper, cut into squares
1 pc white onions, quartered
20 g garlic cloves, peeled
salt & pepper to taste

For the bisque sauce

2 tbsp MAGNOLIA GOLD BUTTER UNSALTED
25 g white onion, chopped
15 g carrot, peeled and chopped
15 g celery stalks, chopped
2 tbsp tomato paste
80 g prawn heads
1 cup white wine
0.5 L water
1 cup cream
salt & pepper to taste

For the tilapia fillet:

180 g PUREFOODS HONEYCURED BACON, chopped
3 pc tilapia fillet, skin removed
10 g salt & pepper to taste

Procedure:

Ratatouille:
  1. Pour oil in a deep frying pan, heat for 5 minutes.
  2. In a bowl, combine the rest of the ingredients and mix all together. Season with salt and pepper.
  3. Deep fry the mixed vegetables on the heated oil until it’s half cooked. Drain and set aside.
Sauce:
  1. On a pan on medium low heat, put butter and let melt for 2 minutes.
  2. Add onion, carrots, celery, prawn heads and tomato paste. Cook for 5 minutes or until it’s pasty.
  3. Deglaze with white wine and reduce in half. Pour water and simmer for 5 minutes.
  4. Put bisque sauce mixture in blender and pulse until smooth.
  5. Drain and put smoothened bisque sauce in another pan. Add cream and season with salt and pepper to taste. Set aside.
Tilapia fillet:
  1. In a non stick pan on medium heat, put the chopped bacon. Allow bacon to render oil and cook until crisp.
  2. Remove crisp bacon from oil and set aside. Bring bacon oil to heat.
  3. While waiting, wash tilapia fillet and season with salt and pepper.
  4. Sear fillet on the heated bacon oil for 2 minutes both sides. Rest and set aside.
  5. On a plate, put the ratatouille and top with the cooked tilapia fillet.
  6. Drizzle with bisque sauce and garnish with bacon and parsley. Serve.
Makes 3 servings  

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