Chilean Sea Bass with Onion Marmalade and Spicy Sweet Potato Sauce
Main Dishes • European
Description
Chilean Sea Bass with Onion Marmalade and Spicy Sweet Potato Sauce
Ingredients
- Chilean sea bass fillet 5 oz
- Salt 0 oz
- Onion 15 oz
- Vegetable Oil 0 fl oz
- Red Grape Juice 5 fl oz
- Date honey 0 oz
- Sweet Potato 5 oz
- 10% cream 0 oz
- Honey 0 oz
- Butter 0 oz
Step-by-Step Guide
Step 1
Finely chop the peeled onion and sauté it in a mixture of vegetable and butter. Cook the onion until soft. Add the red wine and reduce it to one-third of its volume. Add honey and fresh thyme leaves. Season with salt and pepper to taste. If necessary, add sugar. The consistency of the 'marmalade' should be thick and hold its shape, with a sweet and sour taste.
Step 2
Wash the sweet potato and peel it. Cut it into small, random pieces. In a heated saucepan, add oil and sweet potato, lightly sauté, then add all the spices, sauté lightly again, add cream and honey, and cook until the sweet potato is soft. Blend until smooth, adding hot water if necessary to achieve a sauce-like consistency.
Step 3
Marinate the sea bass; place the fillet skin-side down in a preheated skillet and sauté over medium heat for 3–4 minutes, then flip and cook for another 3 minutes, finishing in the oven if necessary.
Step 4
Place the onion marmalade in the center of the plate, top it with the cooked fish, and drizzle the sauce around the plate as desired. For garnish, you can use watercress.
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