Rockfish with Potato Crust

Ingredients

• 4 rockfish fillets
• 1 tsp lemon juice
• 2 firm sweet potatoes
• 4 tbsp heavy cream
• 6 shallots
• 4 tbsp butter
• 50 g chopped autumn trumpet mushrooms
• 0.125 l fish stock (from a can)
• 2 tbsp Apple cider vinegar
• 4 tbsp oil
• Salt
• Pepper
• 300 g red ravioli (with salmon filling)

Instructions

1. 1.

   Wash the fish, pat dry, drizzle with lemon juice, season with salt and pepper. Peel and wash the potatoes, slice thinly.

2. 2.

   Heat 2 tbsp oil and 1 tbsp butter in a braising pot, layer the potato slices like roof tiles. Brush the fish fillets lightly with cream, place them on top of the potatoes, press down firmly.

3. 3.

   Sear in a pan over medium heat for 5 minutes, then transfer to the oven at 180°C (356°F) and bake for another 15 minutes.

4. 4.

   Peel and finely chop the shallots; sauté in remaining butter and oil, add mushrooms and cook further.

5. 5.

   Deglaze with fish stock, season with apple cider vinegar, salt, and pepper, let reduce. Cook ravioli according to package instructions.

6. 6.

   Carefully remove the fish fillets from the pot, plate them. Spoon sauce over the plates, place the fish fillet on top, serve with ravioli.