- 2 large ripe tomatoes; quartered
- 1 garlic clove
- 1 fresh basil branch
- 4 parsley sprigs
- 2 shallots; sliced
- ½ small carrot
- 1 cup dry, white wine
- 2 Tbs. sherry wine vinegar
- 12 Tbs. unsalted butter; softened slightly
- 1 medium baking potato; peeled & sliced
- 6 garlic cloves; thinly sliced
- About ½ cup milk
- About ½ cup heavy cream
- Salt; to taste
- 4, 6-8 oz. sea bass fillets
- Seasoned flour
- Olive oil
To make the butter, purée the tomatoes, garlic, parsley, basil, one of the shallots, and the carrot in a food processor. Set aside. Chop the remaining shallot and in a saucepan add the wine vinegar and wine to the shallot. Reduce over medium heat to about 1 Tbs. Add reserved tomato purée and reduce until almost all liquid is gone. Whisk in the butter a little at a time. Strain into a clean saucepan and season with salt and pepper. Keep warm.
While the tomato butter is cooking, cook the potato and sliced garlic, covered in the cream and milk until the potato in just tender. Season with salt. Pass through a food mill and keep warm.
To prepare the fish, lightly dredge fillets in seasoned flour and sauté in a very hot pan. Finish cooking in oven. Spoon a little of the garlic cream onto plate and place fish on top. Spoon tomato butter around fish and serve with sautéed spinach.