Baked dorade with sweet potato textures and grilled orange

Name: Baked dorade with sweet potato textures and grilled orange
Ingredients: 100 ml Cooking cream; 1 Orange; 500 g Sweet potato; 50 g Sweet potato gnocchi; Dorade; 50 Extra virgin olive oil; 5 g Snaqs sweet potato chips; 2 g Vadouvan by Jonnie Boer; 5 g Green miuna

Baked dorade with sweet potato textures and grilled orange. Approximate cost price per person: €3.45.We understand that cost price determines margin. That’s why our chefs are happy to work with you and together we assess the main ingredients, such as fish, meat, and game & poultry, which have the greatest impact on purchase costs. We inspire you with tasty, seasonal dishes so you can keep optimal control over your purchases and maintain a healthy margin.

Ingredients

100mlCooking cream

500gSweet potato

1Orange

50Extra virgin olive oil

2gVadouvan by Jonnie Boer

50gSweet potato gnocchi

Dorade

5gSnaqs sweet potato chips

5gGreen miuna

Preparation

Peel the potatoes and cut them into small pieces.
Boil the potatoes in salted water until completely soft and cooked through.
Drain and reserve the cooking liquid.
Add the cream and puree into a smooth cream. Add some cooking liquid if needed to achieve the desired texture. Season with pepper and salt.

Segment the orange into nice wedges. Save the core.
Char the segments on both sides with a torch, or alternate them on a very hot grill.
Squeeze the core and collect the juice. Mix this with the vadouvan, then add the olive oil and season with pepper and salt.

Pan-fry the sea bream on both sides and place on the plate.
Cook the gnocchi according to the instructions on the package and then briefly fry them in the same butter used for the fish.
Place two quenelles of sweet potato cream next to the fish.
Stick the gnocchi and orange segments into the cream.
Garnish with pieces of sweet potato chips and green mizuna.
Dress the plate with the vinaigrette.