Crispy millefeuille with aubergine, oyster mushrooms and “Bonito del Norte Cogote” Fillets

Ingredients

1 can “Serrats” “Bonito del Norte (White Tuna, Albacore) Cogote” Fillets – Olive Oil
½ aubergine
18 very small oyster mushrooms
½ green pepper
1 dash whisky
Olive oil
Black pepper and salt

Preparation

Cut the aubergine into 8 fine slices and fry until crisp.
Put on kitchen roll to remove excess oil.
Cut the pepper into julienne strips.
Gently fry the mushrooms and the bell pepper in a little oil for a few minutes.
Add the “Bonito del Norte Cogote” fillets (slightly shredded). Salt and pepper, add the whisky and flambé.
Assemble to serve: one layer of aubergine, 3 mushrooms, 3 pieces of “Bonito del Norte Cogote” fillets and another layer of aubergine. Repeat twice to obtain 3 stories, ending with a slice of aubergine on top.