Grilled dorade with textures of sweet potato and grilled orange

Name: Grilled dorade with textures of sweet potato and grilled orange
Ingredients: 50 Extra virgin olive oil; 2 g Vadouvan; 100 ml Cooking cream; 50 g Sweet potato gnocchi; Dorade; 1 Orange; 500 g Sweet potato; 5 g Snaqs sweet potato chips; 5 g Green miuna

An elegant fish dish featuring grilled dorade served with a preparation of sweet potato and fresh grilled orange.

Ingredients

100mlCooking cream

500gSweet potato

50Extra virgin olive oil

2gVadouvan

1Orange

50gSweet potato gnocchi

Dorade

5gSnaqs sweet potato chips

5gGreen miuna

Preparation

Peel the potatoes and cut them into small pieces.
Boil the potatoes in salted water until tender and cooked through.
Drain and reserve the cooking liquid.
Add the cream and puree until smooth. Add some cooking liquid if needed to achieve the desired texture.
Season with pepper and salt.

Peel the orange and briefly grill the segments on a hot barbecue or grill.
Squeeze out the core and mix the juice with the vadouvan and olive oil.
Season with salt and pepper.

Grill the sea bream on both sides on the barbecue and place on the plate with the grilled orange wedge.
Cook the gnocchi according to the instructions on the package.
Serve the grilled sea bream with the sweet potato cream, gnocchi, pieces of sweet potato chips, and green mizuna.
Dress the plate with the vinaigrette.