White fish and raw sea urchin with tomato sauce

Start slowly grilling the three eggplants on the grill for about 15 to 20 minutes until they are all browned.

Cut the sea lily into three equal parts, salt and pepper on both sides, sprinkle the cake flour on just the skin, and bake it in a heated frying pan, pressing the skin against it.

Bake for about 5 minutes, then turn the skin over once it is browned thoroughly, then cook the backside for a few minutes, then remove it into a tub. Place 30g of sea urchin on top of the sea urchin skin. Pour in an appropriate amount of Parmesan cheese, add 1 teaspoon of butter and bake in the toaster for about 5 minutes.

Chop the basil leaves into shredded chops. Cut one fruit tomato into combs and peel the skin with a knife. The other cut into small cubes.

Add white wine and fume de poissons to a frying pan and heat it. Add the tomatoes that have been boiled, and when the tomatoes have lost their shape, add shredded basil, salt and butter to make a sauce.

Remove the eggplant skin from [1]. (It's hot so take it off until it cools down.) Once all the skin is removed, pour 4 tablespoons of olive oil and a small amount of salt (not included in the amount) and let it absorb the oil. Place the sliced ​​garlic on it and soak it for about 5 minutes.

Place eggplant soaked in oil on a plate, place the seaweed from [3] on top, and finally pour the tomato sauce from [5] to finish.