(serves 4)
Brine the bream in a 10 % solution for 20 minutes then wash off and pat dry. Portion each fillet into two triangles to give 4 portions.
Blacken 5 of the aubergines directly on a gas burner or solid top until all the skin completely black and burnt.
Place the burnt aubergine into a 180 degree oven to ensure the flesh is cooked through. Cool the aubergine completely then scrape all the flesh onto a chopping board, discarding the burnt skin and chop the flesh until very fine. Transfer the flesh into a colander and refrigerate. Leave the flesh in the colander overnight to drain any excess water.
Reduce the cream with one teaspoon of ras el hanout until thick, then add the aubergine flesh until fully incorporated. Season with salt and lemon juice.
Peel the apples and place into a pan with the raisins and a splash of water. Cover and cook until soft, then blend to a smooth puree.
Dehdrate the grapes for 4 hour s at 65 degrees until intensified but not fully dehydrated to make the golden raisins.
Cook the shallot in the Chablis until all the liquid is gone and cool completely. Mix with the verjus, olive oil and chives to make a dressing.
Slice the remaining Aubergine into thin half a centimeter slices and cook directly on the plancha until cooked through.
Mix the flour with half a teaspoon of ras el hanout and dust the skin side of the bream with the mix. Pat off any excess and cook directly on the Plancha on a low heat, skin side down until 3 quarter cooked and the skin is crispy then flip the bream to finish the cooking on the other side.
To serve smear some of the apple puree on the plate then lay an aubergine slice over so the puree cannot be seen. Garnish the aubergine with some of the dressing, almonds, capers and a couple of raisins. Put a spoon of the smoked aubergine at the edge of the dressed aubergine slice and place the bream on top. Scatter the mint and zest some of the lemon over the dish.