Healthy Recipe From Chef Ben: Black Drum Over Sweet Potato Puree, Kale and Red Wine Sauce
Just because January is almost over does not mean you can abandon your New Year’s resolution of healthy eating and working out. To keep you on the healthy food straight and narrow, here is a tasty recipe from Travaasa Austin’s Executive Chef Benjamin Baker for Black Drum Over Sweet Potato Puree, Kale and Red Wine Sauce. We promise that this will give you the necessary jumpstart to keep you committed to your resolution through February.
What you’ll need:
3 sweet potatoes, peeled and cubed
4 pieces black drum (or any white fish)
1 bunch kale
1/2 sweet onion, thinly sliced
4 cloves garlic, chopped
2 cups water
1/2 cup red wine
3/4 cup beef stock
4 Tablespoons flour
Grape seed oil
Salt and pepper
Boil the sweet potatoes, two cloves of garlic, and salt and pepper in the water until the potatoes are cooked (20 to 30 minutes). Puree in a food processor or ricer. Set aside on the stove to keep warm.
In a small pot, add a touch of butter and onions, and slowly caramelize them for about 45 minutes. Add red wine and reduce to half. Add the beef stock and simmer for 10 minutes. Take the pot off the heat and add a touch of butter. While the sauce is reducing, add a touch of grape seed oil in a sauté pan, and then add a small amount of onions, chopped garlic, kale, and salt and pepper. Sauté for 10 minutes.
In a sauté pan, add the grape seed oil. Season the fish with a touch of salt, pepper and flour. Sauté the fish on each side for three to five minutes. To plate, put the potato puree in the middle of the plate, top with the kale and fish, then finish with the red wine sauce.