ROMBO FINOCCHI E CAPONATA SICILIANA TURBOT FILLET WITH FENNEL AND SICILIAN-STYLE CAPONATA
多宝鱼柳配茴香及西西里风味茄子酱
意式茄子酱
茄子500克
芹菜100克
花生50克
白葡萄酒醋80克
白砂糖40克
切里尼奥拉橄榄50克
黑胡椒适量
盐适量
橄榄油，视需求定
茴香高汤
茴香头1公斤
大葱100克
柠檬1个
白葡萄酒50毫升
茴香籽20克
大蒜适量
多宝鱼柳800克
百里香适量
盐适量
黑胡椒适量
橄榄油，视需求定
For the caponata
500g eggplants
100g celery
50g peanuts
80g white wine vinegar
40g sugar
50g Cerignola olives
Black pepper, to taste
Salt, to taste
Olive oil, as necessary
For the fennel broth
1kg fennel bulbs
100g leeks
1 lemon
50ml white wine
20g fennel seeds
Garlic, to taste
800g turbot fillets
Thyme, to taste
Salt, to taste
Black pepper, to taste
Olive oil, as necessary
茄 子 酱
将茄子和芹菜（梗）洗净，分别切成1厘米厚的丁。锅中倒入适量橄榄油，翻炒茄丁直至变软，随后把茄丁放入大碗内，备用。用余下的橄榄油炒芹菜丁，注意时间不要过长。将炒好的茄子丁与芹菜丁混合后备用。
将花生放入烤箱，180℃烤5分钟。
把白砂糖和白葡萄酒醋混合后煮沸，直至质地变得浓稠。
橄榄去核、切丁。把橄榄、花生、糖醋汁与茄丁、芹菜丁混合，用木勺搅拌，用盐和黑胡椒调味后，静置备用。
Prepare the caponata
Cut the eggplant into 1cm dice. Clean and cut the celery heart (the tender, white part) into dice the same size as the eggplant. In a large pot, roast the eggplant with some olive oil until soft then transfer to a mixing bowl. Cook the celery in the remaining olive oil. Be sure not to overcook. Add the celery to the eggplant.
Toast the peanuts in the oven for 5 minutes at 180℃.
Bring the white wine vinegar and the sugar to the boil and cook until you get a thick syrup.
Remove the stones from the olives and dice the flesh. Add the olives, the peanuts, and the vinegar syrup to the vegetables and mix them with a wooden spoon. Season with salt and black pepper and keep at room temperature.
茴香高汤
茴香头一切为四。柠檬对半切开，大葱切段。
锅中加入适量水，放入茴香头、柠檬、大葱段、白葡萄酒和茴香籽，文火煮制，直至汤汁浓缩至一半。
将汤汁过筛滤掉残渣，用盐和黑胡椒调味。
Prepare the fennel broth
Cut the fennel bulbs into quarters. Cut the lemon in half, and cut the leeks into chunks.
Place the fennel bulbs, the lemon, the leeks, the white wine, and the fennel seeds in a pot with some cold water and bring to a simmer over a low heat. Reduce the liquid by half.
Strain through a sieve and season with salt and black pepper.
多宝鱼
锅内倒入适量橄榄油，大火将大蒜和百里香翻炒出香味，放入多宝鱼柳，煎至外焦里嫩。
在盘中放上一勺茄子酱，再放上煎好的多宝鱼柳，加入少许茴香高汤，可以用一些应季蔬菜点缀。
Prepare the turbot
Heat the garlic and thyme with some olive oil over a high flame. Add the turbot fillet and roast until well browned on the outside and just cooked on the inside.
Place one spoon of caponata on a plate and top with the roasted turbot fillet. Add some fennel broth, and garnish with seasonal vegetables, if you like.
