Ingredients
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2 Sea Bass fillets from one of the Blue Island Fish Markets
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4 shallots
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70 g butter
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25 ml white wine
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5 sprigs fresh tarragon
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1 kg tomatoes (for the tomato fondue)
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Salt
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Pepper
Instructions
Purchase the fillets without bones from one of the Blue Island Fish Markets.
For the tomato fondue:
Cut the tomatoes into cubes and let them simmer in a covered pan until they turn into mash. Remove the lid and mix with a wooden spoon until the fondue becomes a smooth mixture. Season to taste with salt and pepper and strain through a sieve or fine colander.
For the Sea Bass:
Peel and finely chop the shallots.
Fry the sea bass in 40 grams of melted butter for 2 minutes on each side.
Add the shallots and season with salt and pepper. When they come to the boil, lower the heat, cover them and let them boil for 10 minutes.
Remove the sea bass from the pan and keep them warm on a serving platter.
Add the white wine to the pan where the sea bass and the tomato fondue were cooked. Mix with the remaining stock and heat the mixture. Then add the fresh tarragon, 30 grams of butter, season with salt and pepper and pour the sauce over the sea bass.
Bon appétit!
