FOOD & DRINK
franck pontais
SERVES TWO
SEABREAM WITH GNOCCHI IN TOMATO SAUCE with black olive and garlic dressing –
Photography by ANDREW FLORIDES www.andrewflorides.co.uk
This attractive fish dish tastes as good as it looks. Simply follow the recipe from talented French chef Franck Pontais INGREDIENTS
For the main dish 2 whole seabream; 250g potato gnocchi; 250ml tomato passata; ½ clove garlic; 50ml white wine; 20g unsalted butter; 1 tsp vegetable oil; 2 pinches table salt; 1 pinch ground white pepper; 100ml black olive and garlic dressing; 1 punnet Atsina cress
chef Let our French for
Franck Pontais cook your private dinner parties, and for those who really enjoy cooking, he also offers master classes, for all abilities, in your own home. More information is available at www.franckpontais.com
For the dressing 20g chopped black olives; 1 tsp chopped flat parsley; 1 tsp chopped tomatoes; ½ clove chopped garlic, 100ml olive oil; seasoning
1. Buy the seabream from a fishmonger and ask for your fish to be filleted. 2. Once back home, place your fillet skin-down on some absorbent kitchen roll and season well then keep it in the fridge until needed. 3. Make your olive dressing by mixing all the chopped ingredients together with the olive oil and seasoning, and then reserve. 4. Cook the potato gnocchi for four to five minutes in boiling water with a pinch of salt, then drain and keep aside. 5. Pour the tomato passata into a saucepan and add the half glove of garlic (finely chopped),
the white wine and a pinch of salt, then reduce on a low heat for five minutes. 6. Pour some oil into a non-stick frying pan, add 20g of butter and then place this on a medium heat until the butter is completely melted. 7. Add the fish skin-down to the pan and cook for four to five minutes, then turn the fillet over and cook for a further two minutes. 8. Add the potato gnocchi to the tomato sauce and re-heat. 9. Once hot, place the gnocchi in the centre of the plates, place the seabream fillet on top and serve with the black olive dressing.
55