Tuesday, 29 April 2008

Steamed Haddock on a bed of samphire and sweet potato mash

Having spotted some samphire at the wonderful Golborne Fisheries shop, I'd been keen on cooking with it. It is so unusual yet so flavourful that you really don't need a fancy dish to accompany it. Instead, I kept the fish simple and steamed it in lemon and black pepper, letting the flavours of this sea vegetable do all the talking.

Steamed haddock on a bed of samphire and sweet potato mash

2 haddock fillets

1-2 sweet potatoes

lemon juice

black pepper

olive oil

handful of samphire

Peel and chop the sweet potato and boil it in water for around 15 minutes or until soft. Whilst the potatoes are cooking, place the bamboo steamers over the pan of boiling water. Wrap the haddock in baking parchment with a splash of freshly squeezed lemon juice and a twist of black pepper. Steam for around 10 minutes. Rinse the samphire and steam for around 5-8 minutes. You don't want them too soft. When the potatoes are cooked, mash with a little olive oil for flavour, then place on a plate, pile the samphire on top, add a little more lemon juice and black pepper to the samphire for extra flavour and sit the steamed fish fillet on top.

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