Prosciutto-Wrapped Hoki with Sweet Potato Mash and Herb Mayonnaise

Pan-fried fish wrapped in prosciutto served with creamy sweet potato mash and a homemade vibrant herb-infused mayonnaise.

Dinner Fish Seafood Main Course High Protein

Estimated Nutrition

Calories

725.2

kcal / serving

1450.4 kcal total

Carbs

14.3g

per serving

28.5 g total

Fat

61.4g

per serving

122.8 g total

Protein

29.1g

per serving

58.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

Wholegrain Mustard

For the mash

White Wine Vinegar

For the mayonnaise

Dairy

Butter

Melted

Double Cream

For the mash

piece

Egg Yolk

For the mayonnaise

Liquids

squeeze

Orange Juice

Freshly squeezed

Meat

slices

Prosciutto

Used for wrapping the fish

NutsSeeds

pinch

Salt

For seasoning

pinch

Freshly ground

Freshly chopped

Freshly chopped

Freshly chopped

2.5

Mustard Powder

Dry English mustard

OilsFats

Olive Oil

For pan frying

Vegetable Oil

For the mayonnaise

Seafood

150

Hoki

White fish fillets

Vegetables

0.5

piece

Sweet Potato

Peeled and chopped

Method

Roast the fish in the oven for five minutes until cooked through.

Spoon mash onto a plate, top with fish, and serve mayo on the side.

Add egg yolk, mustard powder, and vinegar, then emulsify with vegetable oil until thick.

Blend fresh herbs in a mini blender until smooth.

Preheat the oven to 200°C and wrap the hoki fillets in prosciutto slices.

Pan-fry the wrapped fish in oil for two minutes on each side.

Boil the sweet potato until soft, then drain and mash with mustard, orange juice, butter, and cream.