Peixe temperado: bacalhau com purê de batata-doce

Ingredientes

• 2 sweet potatoes
• 1 tablespoon butter
• 1 ounce whole milk
• 1 tablespoon maple syrup
• 1/2 teaspoon salt
• 1/4 cup raisins
• 1/2 cup dry red wine
• 1 tablespoon maple syrup
• 8 ounces cod (~2 fillets)
• 1 tablespoon butter
• 1 teaspoon garam masala
• pinch sea salt

Modo de preparo

1. 1

   Preheat oven to 400°F.

2. 2

   --- Make the Sweet Potato Mash and Raisin Sauce: ---

3. 3

   Peel and roughly dice sweet potatoes. Add to a medium pot, and cover with water. Bring water to a boil, and reduce to simmer. Cook until potatoes are tender (about 10 minutes).

4. 4

   Drain potatoes, and mash with a fork. Add butter, milk, and maple syrup, and mash to incorporate. Salt to taste.

5. 5

   --- Raisin Sauce: ---

6. 6

   If using a Standard Blender or Food Processor: Place raisins in a heat-proof bowl, and pour boiling water over them until they're covered. Soak for 5-10 minutes, and drain the water.If using a High-Performance Blender (such as a Vitamix): You can skip this step.

7. 7

   Purée the raisins, wine and maple syrup in a blender. Add to a small saucepan, and bring to a boil. Reduce heat to medium, and simmer 3-4 minutes. Remove from heat, and cover to keep warm.

8. 8

   --- Pan-Roasting Cod: ---

9. 9

   Pat cod dry, and sprinkle with salt. Rub garam masala onto the fish.Heat butter in an oven-safe pan (such as a cast iron pan) over medium-high heat.Add cod to pan, and cook 4 minutes. Move the entire pan into the oven, and roast 5 minutes per 1 inch thickness, until the cod is no longer translucent.

10. 10

    Serve cod over a bed of the sweet potato mash, with raisin sauce on the side. Garnish with diced green onion if desired.