-
1
Core the tomatoes, cut into pieces, and place in a blender.
-
2
Blend until pureed.
-
3
Strain through a sieve into a bowl.
-
4
You should have about 2 1/2 cups puree.
-
5
If fresh tomatoes are not available use canned.
-
6
Heat 1 tablespoon of the olive oil in a non-reactive medium saucepan until hot.
-
7
Add the garlic and saute briefly until light brown.
-
8
Add the tomato puree and bring to a boil.
-
9
Simmer gently about 5 minutes.
-
10
Strain through a fine-mesh sieve into a bowl.
-
11
Discard the solids.
-
12
Rinse out the saucepan, return the tomato juice to the pan, and bring to a boil.
-
13
Simmer and strain twice more until the tomato juice is as thick as heavy cream, about 15 minutes total cooking time.
-
14
Be sure to lower the heat as the mixture thickens to prevent scorching.
-
15
You should have about 1/4 cup of very smooth tomato juice.
-
16
Add 1 tablespoon lemon juice and taste for salt and pepper.
-
17
Pour 1 tablespoon of the olive oil into a small, clean glass bottle with a stopper and swirl to coat the inside.
-
18
Coat the glass bottle with olive oil and the funnel before straining tomatoes so they don't stick.
-
19
Strain the tomato juice into the bottle.
-
20
Let it cool to room temperature.
-
21
Add olive oil - mixture should be half olive oil and half tomato.
-
22
Do not shake or mix!
-
23
Bring a large pot of water to a boil and add salt.
-
24
Blanche the corn and cook just until tender, about 3 minutes.
-
25
Remove and set aside.
-
26
Cook the beans in the same water just until tender, about 3 minutes.
-
27
Drain.
-
28
If using favas, peel them.
-
29
When the corn is cool enough to handle, cut the kernels from the cobs.
-
30
Toss together in a bowl.
-
31
In a clean jar with a lid, shake together minced tarragon, 2 tablespoons of the bacon, and 25 percent of Champagne vinegar and 75 percent olive oil.
-
32
Pour enough of the dressing onto the corn and beans to coat, toss well, and taste for seasoning.
-
33
Adjust with salt, pepper, and more dressing as necessary.
-
34
Set aside to marinate for about 15 minutes.
-
35
Season the fish on both sides with salt and pepper.
-
36
Heat 2 tablespoons olive oil in a large saute pan over medium-high heat until hot.
-
37
Put presentation side of the fish (non-skin side) in pan first as it gets the best caramelization.
-
38
Cook until brown on the first side, about 3 minutes.
-
39
When you see it getting opague around the edges, give it another minute and flip sides.
-
40
Cook another minute on other side.
-
41
Remove from pan and place on cookie sheet for a bit while you enjoy your appetizer with company.
-
42
Just before you're ready to serve it, put it in a preheated 450 degree F oven for about 30 seconds.
