Hungarians are known to consume very little fish compared to the European average, despite the fact that it is known to be extremely healthy. This fillet of toothfish with skin takes some time to prepare, but the end result will make up for every minute spent.
Ingredients:
To the fish
Leather fillet of tooth
Butter 82% branded Goldsteig
Iberian steak pepper Kotányi Gastro
For the sweet potato puree
Sweet potatoes-pieces
Carrotsnerd
Salt
White pepper ground Kotányi Gastro
For the cauliflower sauce
Butter 82%
Liszt
Salt
White pepper ground Kotányi Gastro
For the sweet potato puree, boil the carrot cubes and sweet potato pieces. For a more homogeneous consistency, you can add potatoes, which will give a silkier texture. Add salt and white pepper to taste. Once cooked, blend the whole thing and add a few cubes of cold butter.
For the cauliflower sauce, also cook the vegetables with a little salt. Prepare the butter sauce and then blend until you have a nice glossy sauce. To do this, make a light buttery consommé, which is then deglazed with vegetable stock.
Finally, fry the fillets. A tooth fillet pat dry, season with the lightly citrusy Iberian steak pepper, fry first the skinned side on greaseproof paper, then the other side after turning over. Add a few cubes of butter at the end. Serve the mashed sweet potatoes with a side of rustic vegetables. Then all we have to do is collect the compliments!
