Eggplant with Haddock Gratinated with Roquefort Cheese

Ingredients:

• 1 large eggplant, thinly sliced
• 1 lb haddock fillet, cut into bite-sized pieces
• 1/2 cup crumbled Roquefort cheese
• 1/2 cup heavy cream
• 1/4 cup butter, melted
• 2 cloves garlic, minced
• Salt and pepper to taste
• 1 tablespoon olive oil

Instructions:

1. Preheat oven to 375°F (190°C).
2. Place eggplant slices on a baking sheet, brush with olive oil and sprinkle with salt and pepper. Roast for 20 minutes, or until tender and golden brown. Remove from oven and set aside.
3. In a skillet, sauté haddock pieces with butter and garlic until cooked through. Season with salt and pepper to taste.
4. In a small saucepan, heat cream over low heat. Add Roquefort cheese and whisk until melted and smooth.
5. In a baking dish, arrange a layer of eggplant slices on the bottom. Spoon the haddock on top of the eggplant. Pour the cheese cream sauce over the haddock.
6. Bake for 25-30 minutes or until the cheese is melted and golden brown. Serve hot.

Verdict:

This Eggplant with Haddock Gratinated with Roquefort Cheese recipe is a delicious and elegant dish that is perfect for a special dinner. The combination of tender roasted eggplant, flavorful haddock, and rich Roquefort cheese sauce is simply irresistible. The dish is easy to prepare and quite impressive to serve to guests.

Serving Suggestions:

This Eggplant with Haddock Gratinated with Roquefort Cheese recipe is best served hot and can be served as a main course, accompanied by a salad or vegetable side dish. A glass of white wine would perfectly balance the flavors of this meal.