By Chef Michele Antonio Totaro Executive Chef The Langham, Yangtze Boutique, Shanghai Ingredients Turbot fish 100 g Eggplant 80 g Vanilla 1 stick Salt to taste Dark chocolate 1 bar Extra virgin olive oil some Method 1. Cut eggplant into very small pieces. Cook in olive oil and mix them till pureed. 2. Pan-fry the turbot fish with the vanilla stick and some fresh eggplant. 3. Make some chocolate sauce and pour it onto a plate, then pour the eggplant puree, overlay the fish and top it off with the pan-fried eggplant. 4. Add a dash of extra virgin olive oil to the whole dish.