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FOOD & DRINK<br />
APRIL MAY 20<strong>18</strong> MAY | | ISSUE 20<strong>18</strong> | #67 #66 ISSUE | | FOOD #67<br />
& DRINK<br />
• Once home, place your fillet skin down<br />
on an absorbent piece of tissue paper and<br />
season well. Keep in the fridge until needed.<br />
• Make your olive dressing by adding the<br />
chopped ingredients together with the olive<br />
oil and seasoning, reserve.<br />
• Cook the potato gnocchi for 4 to 5<br />
minutes in boiling water with a pinch of salt,<br />
drain and keep aside.<br />
Serves 4... Ingredients<br />
• Seabream<br />
• Potato gnocchi<br />
• Tomato passata<br />
• Garlic<br />
• White wine<br />
• Unsalted butter<br />
• Vegetable oil<br />
• Table salt<br />
• White ground pepper<br />
• Atsina Cress<br />
2 whole fishes<br />
250 g<br />
250 ml<br />
1/2 clove<br />
50 ml<br />
20 g<br />
1 tsp.<br />
• Black olives and garlic dressing<br />
2 pinches<br />
1 pinch<br />
1 punnet<br />
Ingredients for the dressing<br />
• Chopped Black olives<br />
• Chopped flat parsley<br />
• Chopped tomatoes<br />
• Chopped garlic<br />
• Olive oil<br />
• Seasoning.<br />
20g<br />
1 tsp<br />
1 tsp.<br />
1/2 clove<br />
100ml<br />
Method<br />
• Buy the Seabream from the fishmonger<br />
and ask for your fish to be filleted.<br />
• Pour the tomato Passata in a sauce pan<br />
and add the 1/2 glove of garlic (finely<br />
chopped) the white wine and one pinch of<br />
salt, reduce on a low heat for 5 minutes.<br />
• Pour some oil and add a 20g of butter into<br />
a non-stick frying pan, place on a medium<br />
heat and wait until the butter is completely<br />
melted.<br />
• Add the fish to the pan skin down and<br />
cook for 4 to 5minutes, turn the fillet over<br />
and cook for a further 2 minutes.<br />
• Add the potato gnocchi to the tomato<br />
sauce and reheat. Once hot, place the<br />
gnocchi at the center of the plates, place<br />
the Seabream fillet on top and serve with<br />
the black olive dressing.<br />
For over twenty years,<br />
Franck Pontais has<br />
been creating the finest<br />
gastronomic experiences<br />
for celebrities, large<br />
corporations and s<br />
mall groups of friends<br />
and family. For more<br />
information or to<br />
hire Franck see<br />
www.franckpontais.com.<br />
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