Ingredients

• 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

Directions

• 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.