Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Sweet potatoes
Sweet potato mash
Fish
Dressing
How it's done
Sweet potatoes
Shave 12 slices approx. 2 mm thick from a sweet potato, place on a baking tray lined with baking paper, brush with a little oil. Peel the remainder of the sweet potatoes, cut into approx. 3 cm pieces, place in a bowl. Add the remainder of the oil, mix, season, spread on the tray next to the sweet potato slices.
To bake
Approx. 10 mins. in the centre of an oven preheated to 200 °C. Remove the sweet potato crisps, bake the remainder of the sweet potatoes for a further 30 mins. Remove.
Sweet potato mash
Pass the sweet potatoes through a food mill and into a bowl. Add the butter and harissa, stir briefly and vigorously, season with salt, keep warm.
Fish
Heat the oil in a non-stick frying pan. Salt the fish fillets, fry (skin side down) for approx. 2 mins. Reduce the heat, turn the fish fillets, fry for a further 2 mins. Remove, keep warm. Pour the cream into the pan, add the orange zest and juice, season, reduce for approx. 5 mins. until you have a creamy sauce. Serve the fish with the sweet potato mash. Top with the micro greens and sweet potato crisps.
Dressing
Pour the cream into the same pan, add the orange zest and juice, season, reduce for approx. 5 mins. until you have a creamy sauce. Plate up the fish fillets with the sweet potato mash and the sauce. Top with the micro greens and sweet potato crisps.
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