Potato potato potato
Mashed potatoes are a much-loved comfort food and go well with fish, meat or chicken. The best mash potato is made from floury, dry varieties of potatoes like Desiree, King Edward, Spunta, Pink Eye and Sebago.
You can use your favourite type of fish for this dish. I like to use blue-eye or snapper or sometimes I even go pink and use salmon or trout. They all go well with a creamy mash. Enjoy!
Pan Fried Fish with Braised Leeks and Horseradish Mash
Serves 4
Horseradish mash
500g Desiree
30g butter, softened
1/2 cup milk
1 tablespoon horseradish cream
Salt and pepper
Braised leeks
20g butter
2 teaspoons extra virgin olive oil
4 baby leeks, washed and trimmed
3/4 cup chicken stock
Pan fried fish
4 large slices prosciutto
4 x 150g fish fillets, skin off and bones removed
2 tablespoons extra virgin olive oil
Roasted baby tomatoes, to serve
Preheat the oven to 180C and place the potatoes in the oven and cook for 1 hour or until cooked or boil potatoes whole in salted water until cooked.
Heat the butter and oil in a medium shallow frying pan and add the leeks and stock. Simmer uncovered for 10 minutes or until the leeks are tender and the liquid has reduced.
Wrap a piece of prosciutto around the centre of each fish. Heat the oil in a non-stick frying pan over a medium to high heat, add the fish and cook for 3-4 minutes each side, depending on the thickness of the fish, or until cooked.
Remove the potatoes from the oven and allow to cool. Remove the skin and mash the potatoes with the butter, milk and horseradish, season with salt and pepper.
To serve, place the mash on to a plate top with the fish and braised leeks and serve with roasted baby tomatoes.
