Steamed fish and sweet potato chips
By: Andrew Nutter From: Good Food Bites
-
Steamed fish and sweet potato chips
- Prep time:
- 20 mins
- Cook time:
- 10 mins
- Serves:
- 2
Andrew Nutter dresses up plaice with a fusion of lip-smacking flavours in this simple but stunning dinner party dish
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Ingredients
- 2 large plaice fillets
- 1 tbsp Ginger, chopped
- 1 small bunch of Coriander, chopped
- 1 Shallots, chopped
- 4 tbsp fresh Peas, blanced
- 1 whole limes, juice
- 2 tbsp White wine
- 1 Sweet potatoes
- 3 tbsp Olive oil
- 1 tbsp Malt vinegar
- 1 tbsp Balsamic vinegar
- 1 plum tomatoes, diced
Method
1. Lay each plaice fillet out flat.
2. In a food processor, blend together the ginger, coriander, shallots and peas to a rough paste.
3. Smear the pea mixture evenly over each plaice fillet and then roll up in to a roulade and secure with a cocktail stick. Repeat this with all the fillets.
4. Set the oven to 180°C/gas 4. Place the fillets on a lightly greased baking sheet. Drizzle with the lime and white wine. Cover and bake for about 5 minutes, until cooked through.
5. To make the potato chips, cut the sweet potato into thin batons and place on a baking tray. Drizzle with about three tablespoons of olive oil, and roast for 5 minutes until golden.
6. Mix the vinegars, remaining oil and tomato together.
7. Arrange the potato chips into a mini tower, surrounded by the plaice fillets. Drizzle the dressing around and serve.
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