White fish and raw sea urchin with tomato sauce

Begin slowly grilling the three eggplants on the grill for about 15-20 minutes until golden brown all over

Cut the grunt into thirds, season both sides with salt and pepper, sprinkle flour only on the skin side, and fry in a heated frying pan with 1 tablespoon of olive oil, pressing the skin side down

Bake for about 5 minutes, and when the skin is well browned, flip it over and bake the other side for a few more minutes, then remove to a tray. Place 30g of sea urchin on top of each grunt skin side. Sprinkle with a moderate amount of Parmesan cheese and top with 1 teaspoon of butter, then bake in the toaster for about 5 minutes

Julienne the basil leaves. Cut one cherry tomato into wedges and peel the skin with a knife. Cut the other into small cubes

Add white wine and fumet de poisson to a frying pan and bring to a boil. Add the chopped tomatoes and, once the tomatoes have lost their shape, add the julienned basil, salt, and butter to make a sauce

Peel the eggplant skin from step (1). (It will be hot, so let it cool down before doing this.) Once all the skin is removed, pour 4 tablespoons of olive oil and a little salt (not included in the recipe) over the eggplant and let it soak up the oil. Add sliced ​​garlic and leave to marinate for about 5 minutes

Place the oil-marinated eggplant on a plate, then top with the grunt (3), and finally pour the tomato sauce (5) over it to complete the dish