Pan-fried sea bass fillet on fried taro bread, served with millet soup and lemon-blueberry sauce

Ingredients

Ingredients (for 2 servings)

For the millet soup

• 200g of cooked millet

• 1 medium onion

• 2 cloves of garlic

• 1/2 tsp black pepper

• 1 tsp of aromatic herbs (thyme, parsley, bay leaf, or homemade mix)

• 1 tablespoon of olive oil

• 600 ml of vegetable stock or water

• Salt to taste

For the fried taro bread

• 1 medium taro root (or 250g of taro puree)

• 1 tablespoon of flour (rice, cassava or wheat)

• Salt, pepper

• Frying oil

For the fish

• 2 fillets of sea bass (or sea bream)

• Salt and pepper

• 1 tablespoon of olive oil

For the lemon-blueberry sauce

• 100g of fresh or frozen blueberries

• 1 tablespoon of honey or maple syrup

• Juice of half a lemon

• 1 tablespoon of water

For the finishing

• A few sprouts or microgreens (alfalfa, radish, peas, etc.)

• A few slices of zucchini

Preparation

1️⃣ Prepare the millet soup

1. Sauté the onion and garlic in a saucepan with olive oil until lightly browned.

2. Add the herbs and pepper.

3. Blend the cooked millet with the broth until smooth.

4. Pour the mixture into the saucepan, simmer for 10 minutes over low heat, then adjust the salt.

5. Keep warm.

2️⃣ Prepare the taro bread

1. Peel, cut and steam or boil the taro until tender.

2. Mash it into a puree, add the flour, salt and pepper, then form into small patties.

3. Fry them in a shallow layer of hot oil until golden brown and crispy.

4. Drain them on absorbent paper.

3️⃣ Prepare the lemon-blueberry sauce

1. In a small saucepan, heat the blueberries with the honey and lemon juice.

2. Let it simmer for 5 to 7 minutes over medium heat.

3. Add the diluted cornstarch and let it thicken slightly.

4. Strain if you want a smoother sauce.

4️⃣ Cook the fish

1. Season the sea bass fillets with salt and pepper.

2. Heat the olive oil in a non-stick pan.

3. Pan-fry the fillets skin-side down first, for about 3 minutes, then turn them over and continue cooking for 2 minutes.

SERVICE

Pour a ladleful of millet soup into the bottom of a shallow bowl. Then place a taro cake in the center. Top with the fish fillet. Drizzle with a few drops of lemon-blueberry sauce. Garnish with sprouts and avocado slices.

Enjoy!

💚 Mako Foods Tip

This dish subtly combines the sweetness of millet and taro with the fruity acidity of blueberry, for an experience that is both African and contemporary.