Redfish fillet with lovage

Name: Redfish fillet with lovage
Ingredients: Redfish fillet with skin; 1000 g Sweet potato (orange-fleshed); 50 g Unsalted butter; 150 g Whole milk; 7 g kitchen salt with iodine; 2 g Lovage; 2 Brick pastry sheets natural; 10 g Za'atar spice blend; 30 g banana shallots; 360 g Opperdoezer Ronde; 1 g Lovage; 5 g banana shallots; 10 g Baby spinach; 1 Brown free-range egg; 80 g Crème fraîche; 3 g Rapeseed oil orange and lemon; 500 g Unsalted butter; 160 g Lovage; 5 g kitchen salt with iodine; 4 g Crispy buckwheat

This dish with redfish fillet is a summery plate full of contrasts! Approximate cost price per person: €2.57.We understand that the cost price determines the margin. That is why our chefs are happy to look along with you and together we assess the main ingredients, such as fish, meat, and game & poultry, which have the greatest impact on purchasing costs. We inspire you with tasty, seasonal dishes so you can keep optimal control over your purchasing and maintain a healthy margin.

Ingredients

Redfish fillet with skin

1000gSweet potato (orange-fleshed)

50gUnsalted butter

150gWhole milk

7gkitchen salt with iodine

10gZa'atar spice blend

2gLovage

2Brick pastry sheets natural

1Brown free-range egg

30gbanana shallots

360gOpperdoezer Ronde

1gLovage

80gCrème fraîche

5gbanana shallots

10gBaby spinach

3gRapeseed oil orange and lemon

500gUnsalted butter

160gLovage

5gkitchen salt with iodine

4gCrispy buckwheat

Preparation

Defrost the redfish and trim the fillets neatly. Keep the trimmings without skin or bones. Briefly cook these in the oven and save them for step 4.
Cut the cleaned fillets in half.

Put all ingredients except the butter in a pan.
Cook the sweet potato on low heat until done.
Strain the cooked potato pieces from the milk (reserve the milk) and blend them smooth in a blender. While blending, add the cold cubes of butter. Add some milk if needed to achieve the right consistency.

Preheat the oven to 170°C.
Pick the lovage leaves.
Brush a sheet of brick pastry with egg white and spread the lovage leaves over it. Brush a second sheet with egg white and stick it onto the first sheet.
Bake the brick pastry for 8 minutes between two silicone mats in the oven so it stays nice and flat. Then remove the top mat and bake for another 2 minutes if it hasn't colored or crisped up enough.

Peel the Opperdoezer Ronde and rinse in cold water.
Cut into large pieces and cook until done but still slightly firm. Then mash with a fork

Season the spinach with finely chopped shallot, rapeseed oil, and a little salt.

Roughly chop the lovage and blend smooth with the butter in the Magimix. Add salt.
Gently warm the butter before use.

Fry the redfish fillet skin-side down until crispy. Flip and continue cooking until done.
Pipe 50 grams of sweet potato cream in a circle on the plate.
Place a ring mold in the center of the cream, add 50 grams of Opperdoezer Ronde, and press down.
Place the spinach salad on top.
Place the fried redfish on top of this.
Spoon 30 grams of lovage butter sauce over the dish and finish with buckwheat crumble.