Recipe: Hake with sweet potato
21 March 2017 at 09:29
Fillet of Hake with sweet potato mash, spinach and a sundried tomato mustard dressing. It’s the vibrancy of the colours in this dish which make it a good winter one, and help the transition to spring! Any greens will do but spinach has such a great colour and wilts quickly. Sun dried tomatoes make a colourful dressing. Try adding capers instead of mustard. Hake is good just now but this dish works well with cod and haddock.
Ingredients
4 fillets of hake
500g sweet potato
500g white potato such as Maris Piper or Duke of York
2 tblsp semi sundried tomatoes
2 tsp Trotter’s wholegrain mustard
Tsp balsamic or wine vinegar
Cold pressed rapeseed oil
A few handfuls baby spinach
Method
- Cook the potatoes together and mash in the normal way. Allow to cool, season and form into patties.
- Roll in breadcrumbs and fry in oil and butter to brown all over and heat through, set aside to keep warm.
- Turn the oven to 180C. Place the fish fillets on a metal sheet season and brush with oil and roast for 10 minutes.
- Roughly chop the tomatoes and mix together with the mustard and a little balsamic vinegar, add the oil to form a thick dressing.
- Wilt the spinach in a pan with a little butter, place the patties on four plates place the spinach on top and the fish on top of that. Place the dressing either in blobs or as a drizzle round the plates. Serve.
Recipe by Christopher Trotter
Food photography by Caroline Trotter