Filet of Daurade (Sea Bream) served
over a Sweet Potato Purée and Braised Cabbage
Serves 8
Prep Time: 25 minutes
Cook Time:
30 to 40 minutes
Ingredients:
8 to 10 medium-sized sweet potatoes, peeled
and cut into rough chunks
½ to 1 cup crème fraîche or sour cream
Freshly squeezed juice of 1-2 oranges
Ground nutmeg
3 to 4 tablespoons butter
Extra-virgin olive oil
3 to 4 tablespoons finely minced garlic
1 head red cabbage, sliced into ¼-inch strips
Freshly squeezed juice of 3-4 lemons, plus more
if needed
Balsamic vinegar
3 tablespoons fresh rosemary or herbes de Provence
8 filets of daurade (sea bream)
2 to 3 pinches saffron
½ to 1 cup finely minced flat parsley
Fresh ground pepper
Salt
Fresh herbs like lavender and rosemary and/or edible
flowers for garnish
Technique:
Bring a large pot of salted water to a boil.
Place the sweet potatoes in the pot, boiling for about 18 to 20 minutes until
tender. Drain and place back into the pot. Add ½ cup crème fraîche or sour
cream, the juice of 1 orange, and a pinch or two of nutmeg. Using an immersion
blender or hand-held mixer, purée. The sweet potatoes should have a mashed
consistency. If the mixture is too dry or has too many chunks, add a little
more orange juice or crème fraîche, and mash again. Taste. Then season to taste
with salt, pepper, butter, and a dash (or two) of nutmeg. Place on a burner and
set to low to keep warm.
In a large frying pan, combine a dash or two of olive
oil, a pad of butter, and the minced garlic over medium-high heat. Once the
garlic has softened, add the sliced cabbage, stirring until it wilts. Add two
tablespoons lemon juice, a dash (or three) of balsamic vinegar, and sprinkle
with ground nutmeg to taste. Turn heat to low to keep warm.
In another large frying pan, heat olive oil and a
knob of butter over medium-high heat. Season each side of the daurade filets with
one tablespoon lemon juice, minced parsley to lightly cover, and fresh ground pepper
to taste. Sprinkle with saffron. Once the pan is hot, place the daurades in the
pan and fry, about 2 to 3 minutes per side, adding a bit more lemon juice if
desired, cooking until the fish is no longer translucent. (If you have to sear
the fish in batches, keep them warm in an oven on low heat.)
It’s time to serve. If you want to get fancy, use a
4-inch circle tool to plate. First, place the cabbage, and press down. This is
followed by the sweet potato purée. Again, press down. Place the daurades on
top of the sweet potato and garnish with fresh herbs and edible flowers. If you’re
not feeling fancy, plate it in the above order. Serve immediately and enjoy!