Fried Meagre Fillets Pea Puree Recipe
Sea and land combine together in one plate. The combination of flavors of fried meagre fillets resting on pea puree from the land, along with the textures of crispy fish skin and puree with a changing texture, is simply amazing. Add sweet potato puree and moist tomatoes to the plate and you will get an explosion of flavors in one dish.
Ingredients for two people:
- 2 meagre fillets fillets
- Salt
- Pepper
- Olive oil
Ingredients for pea puree:
- 300 grams of frozen peas
- A handful of parsley
- 25 grams of butter
- One lemon
- Salt
- Pepper
Ingredients for sweet potato puree:
- 2 medium sweet potatoes
- 50 grams of butter
- Salt
How to prepare Fried Meagre Fillets with pea puree and sweet potato puree:
Start with the sweet potato. Boil water with salt and cook the sweet potatoes until they are soft on the inside. This step will take about an hour, so it’s best to start with it. (To check if the sweet potatoes are ready, prick them with a toothpick in the thickest part. If you feel no resistance, it means the sweet potato is ready).
Peel the sweet potatoes and transfer them to a bowl. Add the butter and mash with a potato masher (or any mashing tool). Add salt to taste, and the puree is ready.
For the pea puree:
Boil water in a pot with salt. Add the peas to the boiling water and cook on high heat for two minutes. Lower the heat and cover the pot. Cook for another 3 minutes. During this time, chop the parsley. Strain the peas and transfer to a bowl. Roughly mash the peas and add the chopped parsley and butter. Squeeze in the lemon and mix to a uniform consistency. Season with salt and pepper to taste.
Sear the fish:
Heat a non-stick pan and season the fish with salt and pepper. Add oil to the hot pan and place the fish with the skin down (the side of the skin is on the pan). Listen to the sound. If there is no grilling noise while the fish touches the oil, it means that the oil is still cold and not ready. If we sear the fish in oil that is not hot, the skin will not turn out crispy.
At this stage, do not mess with the fish, do not pick it up or turn it over. Simply look at its color on the sides. The color will become less transparent and more white, and it will move upwards. After the white color has reached almost to the top, turn the fish over and sear for two minutes.
To serve:
Put the pea puree on a plate and place the Fried Meagre Fillets on it with the skin facing up (it is important that the skin is facing up to keep it crispy). Arrange moist tomatoes on the side and place mashed sweet potato on them.
And that’s it, friends! You have a stunning Mediterranean dish. Enjoy!
