Purple skinned sweet potatoes have a pure white flesh which is more starchy than an orange sweet potato and makes delicious mash.
I’ve used finely sliced fennel, peppery radishes and cute little Qukes (baby cucumbers) to add a fresh, crunchy and flavour packed element to the dish.
Any fresh white fish or even Atlantic salmon would work well for this recipe.
- 4 x 180gm Red Emperor fillets, each cut into 3
- 50ml light olive oil or vegetable oil
- 500gm purple sweet potato, peeled and diced
- 100ml pure cream
- 40gm butter
- salt and white pepper
- 1 golden shallot, peeled and finely sliced
- 4 “Qukes”, finely sliced
- 1 fennel bulb, finely sliced
- 4 radishes, finely sliced
- 1 bunch watercress, picked
- 50ml LiraH Sweet Chardonnay Vinegar
- 75ml Cobram Estate Robust Extra Virgin Olive Oil
- salt and pepper
In a small saucepan, cover the sweet potato with cold water, bring to the boil, and simmer until soft. Drain and mash with a potato masher, or for a very fine puree, pass through a sieve using the back of a spoon.
Stir in the cream and butter and season with salt and white pepper.
In a heavy based frying pan, season and fry the Red Emperor in the olive oil until just cooked through.
Mix together the sliced shallot, the qukes, fennel, radish and watercress and dress with the vinegar and extra virgin olive oil. Season with salt and cracked black pepper.
Serve the Red Emperor on a spoonful of the sweet potato puree, and arrange the salad on top. Drizzle with any excess dressing to serve.