lautnusantara.com This Goldband Fillet dish served with sweet potato puree and hollandaise sauce is a perfect example of a modern creation that combines classic flavors with a new twist. The combination of the soft texture and savory flavor of the fish, the sweetness of the sweet potato, and the richness of the sauce create a truly unique culinary experience.

1. The Philosophy Behind the Dish

This dish balances three key elements:

• Quality Protein: Goldband snapper is known for its tender, slightly sweet, and not-too-oily white flesh. This meat is perfect for pan-searing, achieving a crispy exterior and a flaky interior.
• Different Carbohydrates: Instead of regular potatoes, sweet potatoes provide a rich, slightly sweet, and brightly colored puree. Their creamy texture contrasts with the perfectly cooked fish.
• A Classic Sauce with a Modern Twist: Hollandaise sauce is a classic French sauce made from egg yolks, butter, and lemon juice. This sauce provides a creamy, slightly sour flavor that cuts through the savory flavors of the fish and the sweetness of the sweet potato, creating a perfect balance.

2. Goldband Fillet Recipe with Sweet Potato Puree and Hollandaise Sauce
Ingredients:

For the Goldband Fillet:

• 2 goldband snapper fillets (about 150-200 grams each)
• 1 tablespoon olive oil
• Salt and black pepper to taste
• 1 tablespoon unsalted butter

For the Sweet Potato Puree:

• 2 medium sweet potatoes, peeled and diced
• 2 tablespoons unsalted butter
• 1/4 cup heavy cream
• Salt to taste

For the Hollandaise Sauce:

• 2 egg yolks
• 100 grams unsalted butter, melted and kept warm
• 1 tablespoon lemon juice
• A pinch of salt
• A pinch of white pepper\1 teaspoon cold water (if needed)

Method:

• Sweet Potato Puree: Boil the sweet potatoes until tender. Strain the water, then mash the sweet potato with a potato masher or fork. Add the butter, heavy cream, and salt. Stir until smooth and creamy. Set aside.
• Hollandaise Sauce: In a heatproof bowl, whisk the egg yolks, lemon juice, and salt over a saucepan of simmering water (double boiler). Whisk continuously until fluffy and thick. Remove from heat. Slowly pour in the melted butter, a little at a time, whisking constantly until the sauce thickens. If it's too thick, add a little cold water. Season with white pepper.
• Goldband Fillet: Pat the fish fillets dry with paper towels. Season with salt and pepper. Heat the olive oil in a nonstick skillet over medium-high heat. Place the fish fillets skin-side down. Press lightly to flatten the skin. Cook for 3-4 minutes until crispy. Flip, add the butter, and cook for another 1-2 minutes until cooked through. Drizzle the melted butter over the fish as it cooks.
• To Serve: Arrange the sweet potato puree in the center of a plate. Place the fish fillets on top. Drizzle the hollandaise sauce over the fish. Garnish with chopped parsley or lemon slices, if you have them.

This dish is not only delicious but also showcases fine culinary skills. The combination of flavors and textures makes it a perfect choice for a special dinner.

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