4 slices prosciutto
150g/5½oz hoki
1 tbsp olive oil
½ sweet potato, peeled and chopped
1 tsp wholegrain mustard
squeeze of fresh orange juice
25g/1oz butter, melted
2 tbsp double cream
salt and freshly ground black pepper
25g/1oz chopped fresh basil
25g/1oz chopped fresh chives
25g/1oz chopped fresh parsley
1 egg yolk
½ tsp dry English mustard powder
1 tsp white wine vinegar
75ml/2½fl oz vegetable oil
salt and freshly ground black pepper
To make the prosciutto-wrapped hoki, heat the oven to 200C/400F/Gas 6. Wrap the prosciutto around the hoki.
Heat the oil and pan fry the prosciutto-wrapped fish for two minutes on each side. Place in the oven and roast for five minutes or until cooked through.
To make the sweet potato mash, boil the sweet potato until soft, drain and mash with all the other mash ingredients.
To make the herby mayo, put the herbs in a mini blender and blend until smooth. Add the egg yolk, mustard powder and vinegar and gradually add the vegetable oil until it emulsifies and turns thick. Season with salt and freshly ground black pepper.
To serve, spoon a pile of sweet potato mash onto a large plate, top with the hoki and serve the herby mayo on the side.
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