Domaine de Rancy

Grilled fish steacks with their trilogy of tomatoes

Recipe by Grégory Coutanceau – Les Flots – La Rochelle

Serves 4 :
4 lean beef or fresh cod steaks
6 tomatoes
6 chopped shallots
1 soup spoon curry paste
10 cl white wine
600 g crab meat
500 g tinned chopped tomatoes
20 crystallized tomato shavings
Salt and pepper

To prepare the tomatoes :
Chop the tomatoes in half, remove the pips, pour over olive oil and leave them to dry out for one hour in the oven 90∞. In a large saucepan, fry the shallots in olive oil and curry paste. Deglaze with the wine and leave to reduce. Add the crab meat, thyme, salt, chopped tomatoes, crystallized tomatoes and tomatoes previously dried out in the oven (save some crystallized tomatoes for garnish at the end). Leave to simmer for 15 min.

Presentation :
Fry the fish on a high heat in a pan brushed with olive oil. (3 min each side). Add salt and pepper.
Serve the fish with the tomatoes. Decorate with the dried tomatoes.
Add parmesan if desired.

Serve with a "Côtes du Roussillon Villages Latour de France Rancy"