Service with a smile 21 February 2020 Tom Kemble of the Pass at South Lodge cooks up a pumpkin masterclass and shares why it’s important for chefs to meet their customers
In this week's issue...Service with a smile Tom Kemble of the Pass at South Lodge cooks up a pumpkin masterclass and shares why it’s important for chefs to meet their customers
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The Caterer

Fillet of sea bass roasted with tomato fondue, shallot cream and red wine jus – by Martin Wishart

11 September 2006
Fillet of sea bass roasted with tomato fondue, shallot cream and red wine jus – by Martin Wishart

Ingredients

(serves four)

1 whole sea bass (about 2kg), cleaned, filleted and cut into four For the tomato fondue 1 small shallot, finely chopped 1 clove garlic, finely chopped 50ml olive oil 200g flesh of plum tomatoes 1 bouquet garni For the shallot cream 400g shallots, peeled and roughly chopped 100g unsalted butter 300ml chicken stock For the red wine jus 2 whole shallots, finely sliced 1 clove garlic, chopped 150g unsalted butter 1 bottle red wine 400ml ruby port 250ml fish stock 250ml veal stock 1 star anise 1 sprig thyme 50ml double cream Salt Garnish Rösti and spinach Method To make the tomato fondue, sweat the shallot and garlic in the oil without colouring. Add the tomato flesh and bouquet garni, cover with a paper cartouche and cook slowly for 45 minutes to sweeten. Discard the bouquet garni and cool. For the shallot cream, sweat the shallots in butter for five minutes. Add the chicken stock, cover with a paper cartouche and cook for a further 20 minutes on a low heat until soft. Purée and season. For the red wine jus, sweat the shallot and garlic in 50g of the butter. Add red wine and port and reduce by two-thirds. Add stock, star anise and thyme, reduce again by two-thirds and pass through a fine chinois into a pan. Whisk in the remaining butter and cream. Season. Make an incision in each sea bass portion to form a pocket, fill with tomato fondue and tie with butcher's twine. Colour on both sides then roast in the oven for four to five minutes. Serve on young spinach leaves and a potato rösti, with a cordon of red wine sauce and shallot cream. *Martin Wishart Photo © Alan Donaldson* Restaurant Martin Wishwart >>
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