Filet of Daurade (Sea Bream) served over a Sweet Potato Purée and Braised Cabbage

Filet of Daurade (Sea Bream) served over a Sweet Potato Purée and Braised CabbageServes 8Prep Time: 25 minutesCook Time: 30 to 40 minutes
Ingredients: 8 to 10 medium-sized sweet potatoes, peeled and cut into rough chunks½ to 1 cup crème fraîche or sour creamFreshly squeezed juice of 1-2 orangesGround nutmeg3 to 4 tablespoons butter
Extra-virgin olive oil 3 to 4 tablespoons finely minced garlic1 head red cabbage, sliced into ¼-inch stripsFreshly squeezed juice of 3-4 lemons, plus more if neededBalsamic vinegar3 tablespoons fresh rosemary or herbes de Provence8 filets of daurade (sea bream)2 to 3 pinches saffron½ to 1 cup finely minced flat parsleyFresh ground pepperSaltFresh herbs like lavender and rosemary and/or edible flowers for garnish
Technique: Bring a large pot of salted water to a boil. Place the sweet potatoes in the pot, boiling for about 18 to 20 minutes until tender. Drain and place back into the pot. Add ½ cup crème fraîche or sour cream, the juice of 1 orange, and a pinch or two of nutmeg. Using an immersion blender or hand-held mixer, purée. The sweet potatoes should have a mashed consistency. If the mixture is too dry or has too many chunks, add a little more orange juice or crème fraîche, and mash again. Taste. Then season to taste with salt, pepper, butter, and a dash (or two) of nutmeg. Place on a burner and set to low to keep warm.
In a large frying pan, combine a dash or two of olive oil, a pad of butter, and the minced garlic over medium-high heat. Once the garlic has softened, add the sliced cabbage, stirring until it wilts. Add two tablespoons lemon juice, a dash (or three) of balsamic vinegar, and sprinkle with ground nutmeg to taste. Turn heat to low to keep warm.
In another large frying pan, heat olive oil and a knob of butter over medium-high heat. Season each side of the daurade filets with one tablespoon lemon juice, minced parsley to lightly cover, and fresh ground pepper to taste. Sprinkle with saffron. Once the pan is hot, place the daurades in the pan and fry, about 2 to 3 minutes per side, adding a bit more lemon juice if desired, cooking until the fish is no longer translucent. (If you have to sear the fish in batches, keep them warm in an oven on low heat.)
It’s time to serve. If you want to get fancy, use a 4-inch circle tool to plate. First, place the cabbage, and press down. This is followed by the sweet potato purée. Again, press down. Place the daurades on top of the sweet potato and garnish with fresh herbs and edible flowers. If you’re not feeling fancy, plate it in the above order. Serve immediately and enjoy!<!-- /* Font Definitions */ @font-face {font-family:Cambria; panose-1:0 0 0 0 0 0 0 0 0 0; mso-font-alt:"Times New Roman"; mso-font-charset:77; mso-generic-font-family:roman; mso-font-format:other; mso-font-pitch:auto; mso-font-signature:3 0 0 0 1 0;} @font-face {font-family:Georgia; panose-1:2 4 5 2 5 4 5 2 3 3; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:3 0 0 0 1 0;} /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-parent:""; margin:0in; margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Times New Roman"; mso-ascii-font-family:Cambria; mso-ascii-theme-font:minor-latin; mso-fareast-font-family:Cambria; mso-fareast-theme-font:minor-latin; mso-hansi-font-family:Cambria; mso-hansi-theme-font:minor-latin; mso-bidi-font-family:"Times New Roman"; mso-bidi-theme-font:minor-bidi;}mso-style-name:"11 Recipe Direction First"; mso-style-parent:"11 Recipe Direction"; margin-top:14.0pt; margin-right:0in; margin-bottom:0in; margin-left:0in; margin-bottom:.0001pt; line-height:200%; mso-pagination:none; font-size:11.0pt; mso-bidi-font-size:12.0pt; font-family:"Times New Roman"; mso-fareast-font-family:"Times New Roman"; mso-bidi-font-family:"Times New Roman"; mso-font-kerning:11.0pt;} span.ITAL {mso-style-name:ITAL; font-style:italic; mso-bidi-font-style:normal;}size:8.5in 11.0in; margin:1.0in 1.25in 1.0in 1.25in; mso-header-margin:.5in; mso-footer-margin:.5in; mso-paper-source:0;} div.Section1 {page:Section1;}</style>