Prosciutto-wrapped hoki with sweet potato mash and herb mayonnaise
Prep time less than 30 mins
Cook time less than 30 mins
Serves 2
From Ready Steady Cook
Method
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To make the prosciutto-wrapped hoki, heat the oven to 200C/400F/Gas 6. Wrap the prosciutto around the hoki.
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Heat the oil and pan fry the prosciutto-wrapped fish for two minutes on each side. Place in the oven and roast for five minutes or until cooked through.
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To make the sweet potato mash, boil the sweet potato until soft, drain and mash with all the other mash ingredients.
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To make the herby mayo, put the herbs in a mini blender and blend until smooth. Add the egg yolk, mustard powder and vinegar and gradually add the vegetable oil until it emulsifies and turns thick. Season with salt and freshly ground black pepper.
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To serve, spoon a pile of sweet potato mash onto a large plate, top with the hoki and serve the herby mayo on the side.
Ingredients
For the prosciutto-wrapped hoki
- 4 slices prosciutto
- 150g/5½oz hoki
- 1 tbsp olive oil
For the sweet potato mash
- ½ sweet potato, peeled and chopped
- 1 tsp wholegrain mustard
- squeeze of fresh orange juice
- 25g/1oz butter, melted
- 2 tbsp double cream
- salt and freshly ground black pepper
For the herby mayo
- 25g/1oz chopped fresh basil
- 25g/1oz chopped fresh chives
- 25g/1oz chopped fresh parsley
- 1 egg yolk
- ½ tsp dry English mustard powder
- 1 tsp white wine vinegar
- 75ml/2½fl oz vegetable oil
- salt and freshly ground black pepper
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