Cod fillet with sweet potato purée and beetroot sauce

Ingredients

• 750 g sweet potatoes
• Salt
• white pepper
• nutmeg
• 100 ml milk
• hot vegetable broth (as needed)
• Cayenne pepper
• 1 beet root
• 0.5 l beetroot juice
• 2 tsp starch
• 3 tbsp red wine
• 4 cod fillets (150 g each)
• 1 orange (unprocessed)
• Salt
• pepper (ground)
• flour (for dredging)
• clarified butter (for frying)

Instructions

1. 1.

   Peel the sweet potatoes, cut into even pieces and simmer in lightly salted water for about 30 minutes until tender.

2. 2.

   Cook the beet root for about 35 minutes until soft.

3. 3.

   Heat the milk, melt the clarified butter in it. Drain the sweet potatoes and press them directly into the hot milk using a potato masher. Add a little hot broth if needed to achieve a loose, creamy consistency. Season with salt and nutmeg.

4. 4.

   Peel the beet root, cut into pieces and blend finely with beetroot juice until a sauce forms. Bring this mixture to a boil.

5. 5.

   Whisk the starch with red wine and use it to thicken the sauce while it simmers.

6. 6.

   Zest the orange, squeeze out the juice, drizzle over the cod fillets, season with salt and pepper, then dredge in flour.

7. 7.

   Heat clarified butter in a pan and fry the cod fillets on both sides until golden brown.

8. 8.

   Serve by spooning some sauce onto plates, use metal rings to shape the sweet potato purée into small cakes, smooth them out, place the fried cod on top, and sprinkle with orange zest.