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

	Per Serving	Total
Calories	725.2 kcals	1450.4 kcals
Carbohydrates	14.3 grams	28.5 grams
Fat	61.4 grams	122.8 grams
Protein	29.1 grams	58.2 grams

Cook Time

15 mins

Produces

2 people

Allergies

Vegetarian

Vegan

Dairy Free

Gluten Free

Ingredients

CondimentsSauces

5
ml

Wholegrain Mustard

For the mash

5
ml

White Wine Vinegar

For the mayonnaise

Dairy

25
g

Butter

Melted

30
ml

Double Cream

For the mash

1
piece

Egg Yolk

For the mayonnaise

Liquids

1
squeeze

Orange Juice

Freshly squeezed

Meat

4
slices

Prosciutto

Used for wrapping the fish

NutsSeeds

1
pinch

Salt

For seasoning

1
pinch

Black Pepper

Freshly ground

25
g

Basil

Freshly chopped

25
g

Chives

Freshly chopped

25
g

Parsley

Freshly chopped

2.5
g

Mustard Powder

Dry English mustard

OilsFats

15
ml

Olive Oil

For pan frying

75
ml

Vegetable Oil

For the mayonnaise

Seafood

150
g

Hoki

White fish fillets

Vegetables

0.5
piece

Sweet Potato

Peeled and chopped

Steps

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.
Roast the fish in the oven for five minutes until cooked through.
Boil the sweet potato until soft, then drain and mash with mustard, orange juice, butter, and cream.
Blend fresh herbs in a mini blender until smooth.
Add egg yolk, mustard powder, and vinegar, then emulsify with vegetable oil until thick.
Spoon mash onto a plate, top with fish, and serve mayo on the side.