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Ponthier - Sea bream fillet, tomato butter

Sea bream fillet, tomato butter

TOMATO BUTTER
Butter
PONTHIER tomato purée
Garlic clove
Thyme
Salt, pepper
180g
100g
1
3 springs
SQ
Mince the garlic and tear off the thyme leaves. Soften the butter and mix in the PONTHIER tomato purée, the minced garlic and the thyme. Season and form into log rolls of Provençal butter, wrapping them with cling-film. Reserve in the fridge for at least 2 hours.
ratatouille
Red pepper
Yellow pepper
Courgettes
Aubergines
Tomatoes
Onion
Garlic cloves
A bunch of basil
Thyme, bay leaf
Olive oil
Salt, pepper
1
1
2
2
3
1
1
½
SQ
SQ
SQ
Blanch and de-seed the tomatoes. Peel the peppers and aubergines, and de-seed the courgettes. Lastly, chop the onion and basil finely. Dice all of the vegetables and cook them separately in olive oil with the thyme and bay leaf, except for the tomatoes. Now, mix all the cooked vegetables and the raw tomatoes, and season well. Keep warm.
SEA BREAM FILLETS
Sea bream fillets
Olive oil
Salt, pepper
4
SQ
SQ
Season the sea bream fillets and fry them in olive oil, skin side down first. Turn them over, switch off the heat and allow to finish cooking.
Assembly
Mix the ratatouille with the chopped basil and arrange in a circle on a plate. Place the sea bream fillet on top and add a slice of the Provençal butter.

Using your imagination, there are many other possible butter and PONTHIER vegetable purée combinations. For example, you could make a beetroot and horseradish butter to go with salmon, or a pumpkin and cinnamon butter to go with duck.