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La Haye Fouassière

Fish accras with sweet potato chips and avocado cream

By Frédéric Chiron, Le Petit Boucot – Nantes

For 4


Ingredients :

300 g (10.5 oz.) white fish
3 scallions
1 shallot
2 cloves garlic
½ Caribbean red pepper
250 g (8.8 oz.) flour
200 g (7 oz.) salted water
2 tsp. baking powder
1 lime
⅓ bunch parsley, chopped
1 sweet potato
1 avocado
1 lime
1 tbsp. heavy cream
Espelette pepper, salt and pepper


Step 1 : Prepare the avocado cream: mix the avocado, the juice from one lime, the heavy cream and a pinch of Espelette pepper. Blend until smooth and set aside.

Step 2 : Peel the sweet potato. Make ribbons using a vegetable peeler and roll them in flour before frying them in a fryer at 170°C (338°F). They should not brown. Use a cloth to absorb excess oil.

Step 3 : Cut the fish into small cubes. Chop the scallions and the shallot. Chop the pepper and garlic together. Mix all the ingredients with the zest and juice of the second lime and the chopped parsley.

Step 4 : Form small balls and fry in a fryer. Set aside on a paper towel.

Step 5 : Pipe 5 dots of avocado cream on a plate using a pastry bag and place the 5 accras in between the dots.

Step 6 : Decorate with the chips and arugula leaves.