Roast sea bass
with clam linguine and tomato fondue
Serves Four
For the fondue
100g plum tomatoes, skinned, de-seeded and finely chopped
4 large shallots, finely diced
1 clove garlic, finely diced
25g tomato puree
1 tsp olive oil
1. Cook the shallots and garlic without colour in the olive oil
2. Add the tomato puree and cook for a further 5 minutes
3. Add the chopped tomatoes and leave to keep warm until needed.
For the linguine
1 kilo fresh clams
2 large shallots, finely diced
1 clove garlic, finely diced
bunch flat leaf parsley
150ml white wine
150ml fish stock
50ml double cream
50g butter
300g fresh linguine
1. Thoroughly wash the clams under cold running water
2. Heat a large pan and add the shallots, garlic, clams, wine and stock
3. Cook for about ten minutes and then drain, reserving the cooking liquor
4. Put the clams to one side, discarding any unopened ones
5. Return the liquor to the pan and reduce by half
6. Add the butter and cream
7. Cook the linguine in boiling salted water and drain
8. Add the clams, linguine and chopped parsley to the sauce, season and serve in deep bowls.
For the sea bass
4 large sea bass fillets
1 lemon
White pepper and sea salt
1. Season the flesh side of the fish with white pepper and sea salt
2. Heat a non-stick frying pan and add the olive oil
3. Place the fillets in the pan, skin side down, and cook for 4 minutes
4. Turn over the fillets and cook for a further 4 minutes
5. Squeeze the lemon juice, drizzle a little olive oil over the fillets and serve.
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