Grilled Greater Amberjack with herb sauce on a bed of mashed sweet potatoes and sautéed vegetables
Ingredients:
500gr of Greater Amberjack
Enough salt
Enough black pepper
Enough olive oil
Enough pea shoots
Sweet potato puree:
600gr sweet potato
80gr butter
100ml orange juice
Enough salt
Enough black pepper
Sautéed vegetables:
50gr zucchini
50gr carrot
20gr leek
20gr red bell pepper
20gr red onion
20gr cherry tomatoes
Enough salt
Enough black pepper
Enough oregano
Herb sauce:
100ml butter
50gr chopped garlic
50ml lemon juice
2gr chopped rosemary
2gr chopped thyme
Preparation:
Start by cutting the Greater Amberjack into 250g slices, season with salt, black pepper and a drizzle of olive oil. Heat a grill, grill the lily and set aside. Bake the sweet potato, greased with salt, at 180º for 30 minutes or until cooked, let it cool a little and peel it. Put it in a blender and add the butter and orange juice and blend until it's a creamy puree. Check the seasoning. Cut the vegetables into half-moons, add olive oil to a frying pan, let it heat up and sauté the vegetables one at a time. Season with salt, black pepper and oregano. Put the butter in a pan, let it melt, add the garlic and fry. Then add the lemon juice, bring to the boil and turn off the heat. Finally add the herbs.
Plating:
Put the mashed sweet potato on a plate, place the Greater Amberjack on top and the vegetables behind it. Drizzle the herb sauce over the lily and finally add the pea shoots.