Kingklip on sweet potato and apple mash.

A hearty autumn dish.

4

Servings

Apple Mash

2 Fuji apples, peeled and diced
2 sweet potatoes, peeled and diced
salt and pepper
whole grain mustard
1 Tbsp (15ml)
large knob of butter

Fish

4 fillets Kingklip or other sustainable white fish
butter (plus extra to fry fish)
½ cup (125ml)
pinenuts
1/4 cup (60ml)
1 long sprig rosemary

for serving

micro herbs and thinly sliced apple.

Kingklip on apple mash

Method

Boil apple and sweet potato in salted water until soft.
Drain and blitz with butter, mustard and seasoning until smooth.
Season fish and pan-fry until golden and cooked through.
Heat butter and nuts in a pan and allow butter to turn a nutty golden brown.
Spoon mash into serving dishes and top with fish and lashing or brown butter.
Garnish with apples and micro herbs.

Cook’s tip:

Mash can be made in advance and reheated before serving.