Sultan's Pleasure with Fish
(Balik Begendi - Istanbul)
Sardine, butterfly fillets, or any kind of white meat fish you like
Extra virgin olive oil
Eggplant Bechamel Sauce (Sultan's Pleasure):
2 medium size eggplants
3 cups water with juice of 1/2 lemon and 1 tbsp salt
2 tbsp butter
2 tbsp flour
3/4 cup milk
1/4 cup mozzarella, grated
Heat the oven on broil. Before putting in the oven, make holes on the eggplants with a fork so that it will soften and cook better. Then place on the tray and roast until the eggplants soften. Then, peel the eggplants with a knife and cut off the tops. Put the water with lemon juice and salt in a large bowl. Soak the eggplants in it, so that their colour won't be dark later, drain and cut into pieces.
Melt the butter in a large pot, then add flour, salt and pepper. Slowly pour in the milk and beat with a small egg beater. Keep stirring with a wooden spoon until blended well. Add in the chopped eggplants, stir. Then add the grated mozzarella, stir. Turn the heat off.
Meanwhile, place the sardines on an oven proof dish with the skin side up. Season with salt and pepper. Sprinkle some bread crumbs, place lemon slices and drizzle some olive oil over. Preheat the oven to 400 F (200 C). Cook for about 15 minutes on the middle rack.
Arrange the grilled fish over a bed of Eggplant Bechamel Sauce and serve.