Sauteed Sea Bass On Ratatouille Tapenade Tomato Fondue Recipes

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TOMATO FONDUE



Tomato Fondue image

Provided by Food Network

Categories     appetizer

Number Of Ingredients 7

2 tablespoons minced shallots or scallions
2 tablespoons butter
2 1/2 cups, more or less, fresh tomato pulp, chopped
4 tablespoons or more drained and seeded canned Italian plum tomatoes, if needed
Salt and pepper
Fresh herbs, such as fresh basil and parsley, or tarragon; or dried herbs to taste
(tarragon, oregano, thyme

Steps:

  • Cook the minced shallots or scallions in butter, in a small frying pan or saucepan, for a minute or 2 without browning. Then add the tomato and cook over moderately high heat for several minutes until juices have exuded and tomato pulp has thickened enough to hold its shape lightly in a spoon. Season carefully to taste. Just before serving, fold in the herbs.

SAUTEED SEA BASS FILLET WITH CUCUMBER



Sauteed Sea Bass Fillet with Cucumber image

Provided by Food Network

Number Of Ingredients 7

1/2 of a cucumber, peeled and thinly sliced
4 tablespoons whole butter
1 teaspoon sugar
2 (4-ounce) sea bass fillets
1/2 cup flour
3 tablespoons clarified butter
2 tablespoons freshly squeezed lemon juice

Steps:

  • In a medium heated saute pan, add 1 tablespoon whole butter. After melted, stir in sugar. When incorporated, add cucumber slices. Cook for about one to two minutes on each side, or until softened. Set aside on a heated dish.
  • Dredge fillets in flour. In a separate medium heated saute pan, heat clarified butter. Add fillets. Cook for approximately three to four minutes on the first side and a minute or two on the other. Remove from pan. Set aside on a heated dish. Allow pan to cool briefly. Add whole butter to the pan and allow it to brown slightly. Sprinkle the fillets with lemon juice and then pour mixed butters (beurre noisette) over the top. Garnish with cucumbers.

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SAUTEED SEA BASS ON RATATOUILLE, TAPENADE, TOMATO FONDUE
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