Grilled Redfish / Goat Cheese Tortellini / Pole Beans / Brown Butter / Sunflower Sprouts / Sweet Potato Puree / Pea Shoots Recipe
Savor the delicate flavors of grilled redfish paired with creamy goat cheese tortellini, complemented by tender pole beans, nutty brown butter, and a vibrant sweet potato puree, all topped with fresh sunflower sprouts and pea shoots.
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Ingredients
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Main Ingredients
Brown Butter
Seasoning
Method
Preparation of Sweet Potato Puree
- 1
Cook the Sweet Potatoes
Peel and chop the sweet potatoes into chunks. Boil them in salted water until tender, about 15-20 minutes.
- 2
Blend the Puree
Drain the sweet potatoes and transfer them to a blender. Blend until smooth, adding a little water if necessary. Season with salt and set aside.
Cooking the Pole Beans
- 3
Blanch the Pole Beans
Bring a pot of salted water to a boil. Add the pole beans and blanch for 3-4 minutes until bright green. Drain and place in ice water to stop cooking.
Grilling the Redfish
- 4
Marinate the Fish
Rub the redfish fillets with olive oil, salt, and black pepper. Let marinate for 15 minutes.
- 5
Preparing the Brown Butter
- 6
Make the Brown Butter
In a saucepan, melt the unsalted butter over medium heat. Continue to cook, stirring frequently, until the butter turns golden brown and has a nutty aroma. Remove from heat.
Assembly
- 7
Plate the Dish
On each plate, place a generous scoop of sweet potato puree. Top with grilled redfish, goat cheese tortellini, and blanched pole beans. Drizzle with brown butter and garnish with sunflower sprouts and pea shoots.
