Gilthead Sweet Potato Ragout

For the gilthead sweet potato ragout, first peel the onions and garlic. Cut the onions into thin slices. Halve the garlic cloves and scoop out the green germs. Then crush the garlic cloves. Wash the leeks and cut them into rings. Peel the sweet potatoes and cut them into pieces. Wash and finely chop the young onions. Carefully clean the mushrooms.

In a casserole, sauté the onion, garlic and herbs in the oil. Add the vegetables. Deglaze with cider and white wine and pour in the stock. Add the peppercorns and season with salt. Simmer gently with the lid on for about 20 minutes.

In the meantime, heat butter in a pan and sauté the mushrooms.

Then add the gilthead to the vegetables and poach without the lid for 5-6 minutes.

Meanwhile, cut the passion fruit in half and scoop out the insides. Chop coarsely and mix with egg yolk and whipping cream.

Strain the fish and vegetables, collect the broth and reduce by half. Skim a ladleful of it and add to the passion fruit. Stir well and then empty back into the broth. Allow to thicken over low heat, stirring constantly.

Return the fish and vegetables to the broth briefly, then arrange on plates and serve the gilthead sweet potato ragout with the mushrooms.

Preparation Tip:

White bread can be served with the gilthead sweet potato ragout.

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