Sea Bream Fillet with Vanilla Sweet Potato, Watercress & Crème Fraiche
As featured in Market Harborough Magazine
Serves 2
Ingredients
- 2 x Whole Sea Bream or Sea Bass 600 – 800g each fish
- 2 x Large Sweet Potatoes
- 100g x Watercress
- 1 x Small tub Crème Fraiche
- 1x Tablespoon Olive Oil
- 40g x Butter
- 1 x Teaspoon Sunflower Oil
- ½ x Teaspoon Vanilla Extract or Essence
- 1 x Tablespoon Plain Flour
- Salt & Pepper
Method
- When you buy your fish, ask your fish monger to fillet, pin bone and scale your fish for you. This will enable you to eat the entire fillet and save you time at home. Most fish mongers will do this free of charge for you.
- Peel and chop the sweet potatoes and place into salted boiling water on a high heat for 15 – 20 minutes until soft. When ready, drain and mash until smooth and add your butter, vanilla and seasoning to taste.
- When the sweet potatoes is nearly ready place a frying pan on a medium to high heat and add the sunflower oil to the pan. Lightly flour the fish fillets on their skin and pat any excess flour off. Place the fillets skin side down in the pan and hold them down for a few seconds to stop them curling upon themselves. Turn the heat down to medium and cook for 2 minutes. Turn the fillets over when golden brown and continue cooking on the flesh side for a further 2 minutes. Take the pan off the heat and leave the fish in the pan to rest and finish cooking.
- When ready to plate, place the watercress in a bowl and season with salt and olive oil.
- Place a spoonful of sweet potato mash on a plate with the fish resting against it. Serve with the watercress and a spoonful of crème fraiche on the side.
Wine Choice
A nice wine to accompany this dish would be the Domaine Le Bosquet white wine from the Languedoc region of France. Juicy, bright and fresh this blend of Sauvignon Blanc and Viognier provides clean and crisp flavours of grapefruit, lemons and nettles. Once again you will find this wine in Duncan Murray Wines on Adam & Eve Street.