Sea bass with samphire, aubergine and Toma'gusto
Sea bass with samphire, aubergine and Toma'gusto
Ingredients for 4 people
- 4 Toma'gusto tomatoes
- 700 g sea bass fillet
- 300 g glasswort
- 2 aubergines
- Garlic
- 10 cl white wine
- 10 cl chicken stock
- 120 g butter
- 1 large shallot
- Handful of parsley leaves
- Olive oil
Preparation
- Heat the oven for at 220°. Cut the aubergines in half lengthwise. Drizzle generously with olive oil, coarse sea salt and a clove of garlic. Place in the oven for 40 minutes and let them turn dark brown.
- Blanch the Toma'gusto tomatoes for 10 seconds and quench in cold water. Peel the tomatoes and remove the seeds. Cut the tomatoes into long fine strips. Add a finely chopped shallot along with leaf parsley, pepper and salt.
- Beurre blanc: Put the chicken stock, white wine in a pan. Allow this mixture to boil. Add half of the cold butter. Bring to the boil. Leave to simmer on a low heat.
- Fry the pieces of sea bass crispy on the skin. Meanwhile, fry the samphire with a knob of butter.
- Remove the aubergines in one piece from the skin.
- Dress the samphire and aubergines on the plate. Add the sea bass and finish with the Toma'gusto mixture.
- Mix the sauce with the remaining cold butter. Spoon the frothy sauce over the dish.
Why
this tomato?
Finally, a big tomato with a big flavour! With its exceptionally fresh-sweet, spicy flavour, the Toma’gusto is the ultimate taste tomato. With its juicy bite and firm texture, it’s the ideal tomato for use in the kitchen, and is just as good for biting into! Experience the flavour for yourself!