A few weeks ago we visited Cornelia Poletto in her small restaurant in Eppendorf. For one of the first hot days of this summer, the Mediterranean cuisine with good products and lots of craftsmanship was almost perfect. My culinary highlight that night was my main course: a beautiful fillet of fish served on a tomato fondue. More than inspiration to try in your own kitchen.
Although a fondue initially evokes associations in a completely different direction, this type of preparation hides a great combination of particularly aromatic, slightly sweet and very fresh San Marzano tomatoes (quartered and pitted) as well as some dried and pickled tomatoes and small pieces of black olives. Together with a spring onion and a touch of garlic, it makes a great base for very different things.
I especially like the pairing with a nice fish (in my case, a rockfish), ideally with a crispy fried skin side. The black pasta also complements the dish quite well in my view, especially when not served in classic primi and secondi course order.
In this edition from Poletto’s Cooking School you can study the preparation of the tomato fondue in more detail.
