Filet of Daurade (Sea Bream) served over a Sweet Potato Purée and Braised Cabbage
Prep Time: 25 minutes
Cook Time: 30 to 40 minutes
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
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
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
Fresh herbs like lavender and rosemary and/or edible flowers for garnish
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!