Smoked bass with plantain and cream of auyama
1.00 h
4 raciones
Difficulty:
Alta
Ingredients
180 g fresh bass10 g powdered plantain
20 g ground aromatic herbs (rosemary thyme laurel marjoram)
50 g baby courgette (varied colours)
10 g auyama
10 ml greek yoghurt
5 g mint
3 g garlic
3 g ginger
10 g sweet potato (slices)
1 g refined salt
1 g black pepper
3 ml olive oil
Juice of 1 lemon.
METHOD
- Marinate the fish for 1 hour; cover with the powdered herbs and plantain and seal on both sides.
- Wrap in a plantain leaf and place in the oven at 170º for 7 minutes.
- Lastly, roast the ayuama in the oven. Then, add the Greek yoghurt, mint, ginger, lemon juice, salt, pepper, and olive oil to achieve a semi-creamy texture in the pan. Finish by dicing and sautéing the courgette; meanwhile, slice some fried sweet potato straws.
- Serve the creamy auyama sauce alongside the bass, courgette and crunchy sweet potato.
