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Purple Potatoes, Rye Crunch Fish & Mustard Sauce

May 12, 2014

As you’ll know if you witnessed my Hot Cross Bun trials I was given a subscription to The Simple Things magazine. I’m enjoying the mix of lifestyle, cooking and information. One of the articles recently was about heritage potatoes sold by Caroll. I knew coloured potatoes existed but assumed that they tasted the same – they don’t they are much better. As Mr B so eloquently put it, they are just more…potatoey.

We don’t eat nearly enough potatoes to justify buying them in bulk, so I was excited to see some for sale at the West Hampstead Fruit and Vegetables (I also bought a custard apple. Not impressed). 

I wanted to keep the potatoes simple and show off their colour, so boiled them and then tossed them in a little oil and panfried them. Inspired by a recipe from the Norwegian Seafood council for Skrei with a Rye Crisp I decided to use some dark Ryvita crushed up and toasted in some melted butter to top the last (booooo) piece of Skrei in my freezer. You could use any meaty white fish for this though. Don’t the potatoes look great with the squash and rocket? Hurrah for colourful dinners.

Colourful veg and fish

Skrei or other meaty white fish
Purple majesty potatoes
Butternut squash
Rocket leaves
Butter
4 slices of dark Ryvita, crumbled
Milk
Philadelphia or other cream cheese
Wholegrain mustard (I use Grey Poupon or Maille)

Boil the potatoes for 15mins or until tender. Meanwhile toss the squash in salt and olive oil and roast at 200c.

If the Skrei is frozen, wrap in clingfilm and pop into a pan of boiling water for about 20mins until defrosted and cooked through. If fresh, pan fry skin down.

When almost cooked melt a large know of butter in a frying pan, add the crumbled ryvita, mix and toast.
Press the mix onto the top of the fish (it’ll be crumbly) and put under a hot grill to crisp the top.

Heat a little milk a saucepan, add a tablespoon of cream cheese and whisk together. You can always add more milk but start with a small amount so it’s not too liquid. Take off the heat and jst before serving, stir in a tsp of wholegrain mustard.
I heated the mixture with the mustard in it, which I think is why it curdled (though Mr B said he couldn’t tell – it’s pretty obvious in the photo). So I’m hoping this will work this way around but you should know that I haven’t tested it.

Place the veg on the plate, top with a handful of rocket and put the fish on top. Pour the sauce over.

 

With crumble and sauce

 

By the way, if you like fish you should know that  on 17th May, 99 chippies will be offering fish and chip for just 99p to celebrate Norway Day,in commemoration of the 200th Anniversary of the Norwegian constitution.

Find one near you here: www.seafoodfromnorway.co.uk/99p

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