Ingredients (serves 4)
For the fish
4 boneless rockfish fillets (e.g. white seabream, snapper or pink dentex), approx. 180 g each
3 tbsp extra virgin olive oil
Sea salt flakes
For the truffled sweet potato purée
400g sweet potato, peeled and chopped
50ml double cream
30g unsalted butter
20g grated Parmesan (optional, for extra
creaminess)
1⁄2 fresh truffle, grated, or 1 tsp high-quality
truffle oil
Salt and white pepper, to taste
For the smoked paprika pearls (basic spherification)
200ml light vegetable or chicken stock
2 tsp sweet smoked paprika (preferably Spanish
pimentón de la Vera)
2 g agar-agar
100ml sunflower oil, chilled in the freezer for
30 minutes
Method
1. To make the purée, boil the sweet potato in salted water for 15–20 minutes, until very soft. Drain and blend with the double cream and butter until smooth and creamy. Stir in the Parmesan (if using), season with salt and white pepper, then add the grated truffle or truffle oil. Keep warm.
2. To prepare the smoked paprika pearls, gently heat the stock in a small pan and whisk in the smoked paprika. Add the agar-agar and bring to the boil, stirring for 1–2 minutes until dissolved. Using a dropper or syringe, carefully drop the hot mixture into the cold sunflower oil. The drops will form into pearls instantly. Strain, rinse in cold water and set aside.
3. To cook the fish, first pat the fish fillets dry and season with sea salt and pepper. Heat a non-stick pan or griddle with olive oil until hot. Sear the fillets skin-side down for 3 minutes until crisp. Flip and cook the other side for 1–2 minutes, depending on thickness. The flesh should be moist and flaky.
4. To serve, spoon a generous mound of sweet potato and truffle purée onto each plate. Top with a fillet, skin-side up. Dot the smoked paprika pearls around the dish for a burst of colour and smoky flavour.
5. Finish with a drizzle of extra virgin olive oil and a few shavings of fresh truffle if available. Garnish with microgreens such as baby rocket or pea shoots for a fresh, elegant touch.
Wine Pairing. This dish pairs beautifully with an oak-aged dry Malvasía or a fine dry Sherry.
