Recipe: For 2 persons
** For the hazelnut crusted redfish:
2 times clean redfish fillets, each about 220 gr, the thicker part
120 gr whole hazelnuts
50 gr vegan butter
50 gr white flour
1/2 heaped teaspoon of Maldon sea salt
10 grins of finely milled black pepper
** For the sweet potato & purple carrot mash:
400 gr sweet potatoes, peeled & cut into larger chunks
400 gr of purple carrots, peeled, cut into longer strips & each strip cut into 2 or 3, ( peel these carrots with plastic gloves on because they will bleed like red beets & you will end up with stains everywhere!
a knob of 2 of vegan butter
a splash of unsweetened soy milk
Maldon sea salt
1. First, preheat your oven to 210° C ( 410 F ) for 10 minutes. I always use a fan oven. Prepare your redfish fillets, take off the skin & remove leftover smaller bones, like this:
Place your 2 redfish on a clean chopping board & grin freshly milled black pepper & sea salt over them, on both sides. Take a food processor, place your whole hazelnuts, vegan butter & flour in here. Add 1/2 heaped teaspoon of sea salt & 10 grins of finely milled black pepper in here. Blitz or mix until your hazelnuts & the rest are fully mixed & you will end up with 2/3 mixed or blitzed hazelnuts. Taste the mix. Because of the butter, the pulverized hazelnuts will stick together, but not fully. Place your 2 redfish pieces in a fitting oven dish, that you have smeared in with vegan butter. Place a good thick layer of the hazelnut-butter-flour mix onto the top of each redfish. Pat it with your hands, so that the crust won’t fall down of each redfish. Something like this:
If you have some leftover crust material, add it to your oven dish anyway, on the bottom sides. Place into the hot oven & bake for about 15 to 20 minutes depending on the thickness of your redfish fillets. Mine took 20 minutes!
2. In the meantime, boil your sweet potatoes in some salted water until cooked through. Drain & mash. Keep warm. Do the same with your purple carrots. Boil until tender & al dente, drain & mash them together with the sweet potatoes. Add some sea salt, black pepper, a few knobs of vegan butter & a splash of vegan unsweetened soy milk. Mash well. I love to keep my mash a bit rough so that you can still see pieces of the purple carrots! That’s the way , I like it. When your fish is ready & cooked through, test with a pin. If so, turn the oven off & take it out & place some aluminium foil over the dish to keep warm & let the fish rest for about 3 to 5 minutes. Serve instantly on some preheated plates. Enjoy! This is a very fine dinner, best enjoyed with a loved one! Enjoy with a good glass of Sauvignon wine!
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