for 4 people

Sweet potatoes

1 ½ kg	sweet potatoes
1 tbsp	olive oil
½ tsp	salt
a little	pepper

Sweet potato mash

2 tbsp	butter
1 tsp	harissa
½ tsp	salt

Fish

1 tbsp	olive oil
4	salmon trout fillets with skin (each approx. 150 g)
½ tsp	salt

Dressing

2 ½ dl	cream
1	organic orange, grated zest and 3 tbsp of juice
¼ tsp	salt
a little	pepper
15 g	Micro Greens

How it's done

Sweet potatoes

Shave 12 slices approx. 2 mm thick from a sweet potato, place on a baking tray lined with baking paper, brush with a little oil. Peel the remainder of the sweet potatoes, cut into approx. 3 cm pieces, place in a bowl. Add the remainder of the oil, mix, season, spread on the tray next to the sweet potato slices.

To bake

Approx. 10 mins. in the centre of an oven preheated to 200 °C. Remove the sweet potato crisps, bake the remainder of the sweet potatoes for a further 30 mins. Remove.

Sweet potato mash

Pass the sweet potatoes through a food mill and into a bowl. Add the butter and harissa, stir briefly and vigorously, season with salt, keep warm.

Fish

Heat the oil in a non-stick frying pan. Salt the fish fillets, fry (skin side down) for approx. 2 mins. Reduce the heat, turn the fish fillets, fry for a further 2 mins. Remove, keep warm. Pour the cream into the pan, add the orange zest and juice, season, reduce for approx. 5 mins. until you have a creamy sauce. Serve the fish with the sweet potato mash. Top with the micro greens and sweet potato crisps.

Dressing

Pour the cream into the same pan, add the orange zest and juice, season, reduce for approx. 5 mins. until you have a creamy sauce. Plate up the fish fillets with the sweet potato mash and the sauce. Top with the micro greens and sweet potato crisps.

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