Sea Bass with Pureed Sweet Potatoes

Ingredients

• 600 g Sweet Potatoes
• Salt
• 1 Shallot
• 2 EL vegetable oil
• 1 TL flour
• 150 ml dry white wine
• 150 ml fish stock
• 2 sprigs marjoram
• 1 sprig parsley
• 1 sprig dill
• 100 g crème fraîche
• Pepper
• 1 splash Lemon juice
• 40 g Butter
• 120 ml heavy cream
• Nutmeg (freshly grated)
• 720 g sea bass fillet with skin (4 sea bass fillets)

Instructions

1. 1.

   Peel, wash, and cut the potatoes into large pieces; boil in salted water for about 25 minutes until tender.

2. 2.

   For the sauce, peel and dice the shallot. Sauté in 1 EL hot oil until translucent. Dust with flour and deglaze with wine and stock. Simmer gently for about 10 minutes to thicken slightly. Rinse the herbs, shake dry, pluck leaves, add to the sauce, then puree and strain through a fine sieve. Reheat without boiling, stir in crème fraîche, season with salt, pepper, and lemon juice.

3. 3.

   Press the cooked potatoes through a potato masher and let steam off. Add butter and pour hot cream over them. Whisk into a smooth, firm purée; season with salt and nutmeg.

4. 4.

   Rinse the sea bass fillets, pat dry, and season with salt and pepper. In a hot non-stick pan, sear skin-side in remaining oil for 4-5 minutes until golden brown. Flip and cook another 1-2 minutes to finish.

5. 5.

   Plate the fish atop the purée and drizzle the sauce over it before serving.