Pan-Seared Cod with Mashed Sweet Potatoes and Beet Sauce
Ingredients
- For the mashed sweet potatoes
- 750 grams Sweet potato
- salt
- white peppers
- Nutmeg
- 100 milliliters milk
- Vegetable broth (as needed)
- cayenne pepper
- For the beet sauce
- 1 root Beets
- ½ l Beet juice
- 2 tsps cornstarch
- 3 Tbsps Red wine
- For the fish
- 4 pcs Cod (150 grams) (approximately 5 ounces)
- 1 Orange (organic)
- salt
- freshly ground peppers
- Pastry flour (for dusting)
- clarified butter (for cooking)
Preparation steps
For the mashed sweet potatoes: Peel the sweet potatoes, chop and cook until tender in salted water, around 30 minutes.
Gently heat the milk. Drain the sweet potatoes and press through a potato ricer directly into the hot milk. If necessary, add hot vegetable broth until the potatoes are soft and creamy. Season with salt, pepper, nutmeg and cayenne.
For the beet sauce: Cook the beets until tender in salted water, about 35 minutes.
Peel the beets, cut into pieces and mash with beet juice. Bring to a boil.
Meanwhile, mix the cornstarch with the red wine, add to the sauce and cook until thickened.
For the fish: Finely grate the orange zest and squeeze the juice. Sprinkle the fish with the juice, season with salt and pepper and coat with flour.
In a frying pan, heat the butter and sauté the fish until golden brown on both sides.
To serve: Spoon some beet sauce onto the serving plates, top with a ring mold, fill with mashed sweet potatoes, remove the ring molds and place the fish on top. Sprinkle with orange zest to serve.
