«Jackfish with crispy skin, pickled onion heart»

Jack fish 170 gr
Sweet Potato 200 gr
Green beans 100 gr
Mint 10 gr
Butter 30 gr
Pickled onion 5 gr
Tomato 25 gr (small cubes).
Olive oil to taste
Salt to taste
Pepper to taste
Clean the fish, removing the bones and skin. Clean the skin and put it to dry in the oven at 75º. Cut around 170 g of fish and season with salt, pepper and olive oil.

Sweet Potato Purée:
Roast the sweet potato in the oven at 150º for 45 min – 1 hr, with the skin, seasoned with salt and pepper and wrapped in aluminium foil. Remove the foil, and mash the potato with a little butter, salt and pepper to make a purée.

Green Bean Purée:
Plunge the beans into warm salted water then cool on ice. Gently fry onions or shallots in butter, add the beans and finely chopped mint. Adjust the seasoning and finely chop in a food processor. Pass through a sieve and chill.

Tomato Tartar:
Cook the tomatoes without skin or seeds for 1 hour and 30 minutes at 90º, with a little olive oil, rock salt, black pepper and thyme. When ready, finely dice the tomatoes.

Brown off the fish, fry the skin until it is crispy, and arrange the ingredients on the plate
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