Bounce Magazine May 2018

FOOD & DRINK
APRIL MAY 2018 MAY | | ISSUE 2018 | #67 #66 ISSUE | | FOOD #67
& DRINK
• Once home, place your fillet skin down
on an absorbent piece of tissue paper and
season well. Keep in the fridge until needed.
• Make your olive dressing by adding the
chopped ingredients together with the olive
oil and seasoning, reserve.
• Cook the potato gnocchi for 4 to 5
minutes in boiling water with a pinch of salt,
drain and keep aside.
Serves 4... Ingredients
• Seabream
• Potato gnocchi
• Tomato passata
• Garlic
• White wine
• Unsalted butter
• Vegetable oil
• Table salt
• White ground pepper
• Atsina Cress
2 whole fishes
250 g
250 ml
1/2 clove
50 ml
20 g
1 tsp.
• Black olives and garlic dressing
2 pinches
1 pinch
1 punnet
Ingredients for the dressing
• Chopped Black olives
• Chopped flat parsley
• Chopped tomatoes
• Chopped garlic
• Olive oil
• Seasoning.
20g
1 tsp
1 tsp.
1/2 clove
100ml
Method
• Buy the Seabream from the fishmonger
and ask for your fish to be filleted.
• Pour the tomato Passata in a sauce pan
and add the 1/2 glove of garlic (finely
chopped) the white wine and one pinch of
salt, reduce on a low heat for 5 minutes.
• Pour some oil and add a 20g of butter into
a non-stick frying pan, place on a medium
heat and wait until the butter is completely
melted.
• Add the fish to the pan skin down and
cook for 4 to 5minutes, turn the fillet over
and cook for a further 2 minutes.
• Add the potato gnocchi to the tomato
sauce and reheat. Once hot, place the
gnocchi at the center of the plates, place
the Seabream fillet on top and serve with
the black olive dressing.
For over twenty years,
Franck Pontais has
been creating the finest
gastronomic experiences
for celebrities, large
corporations and s
mall groups of friends
and family. For more
information or to
hire Franck see
www.franckpontais.com.
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