Pan Fried Red Emperor with Purple Sweet Potato Mash and Fennel, Radish and Cucumber Salad


Submitted by Matt Golinski | Print this page
Fresh Red Emperor with a tasty and fresh salad

Pan Fried Red Emperor with Purple Sweet Potato Mash and Fennel, Radish and Cucumber Salad

Serves 4


Ingredients:

4 x 180gm Red Emperor fillets, each cut into 3
50ml light olive oil or vegetable oil
500gm purple sweet potato, peeled and diced
100ml pure cream
40gm butter
salt and white pepper
1 golden shallot, peeled and finely sliced
1 Lebanese cucumber, finely sliced
1 fennel bulb, finely sliced
4 radishes, finely sliced
1 bunch watercress, picked
50ml lemon juice
75ml extra virgin olive oil
salt and pepper

Method:

In a small saucepan, cover the sweet potato with cold water, bring to the boil, and simmer until soft. Drain and mash with a potato masher, or for a very fine puree, pass through a sieve using the back of a spoon.  Stir in the cream and butter and season with salt and white pepper.  In a heavy based frying pan, season and fry the Red Emperor in the olive oil until just cooked through.
Mix together the sliced shallot, cucumber, fennel, radish and watercress and dress with the lemon juice and extra virgin olive oil. Season with salt and cracked black pepper.  Serve the Red Emperor on a spoonful of the sweet potato puree, and arrange the salad on top. Drizzle with any excess dressing to serve.

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