Blackened Trout with Gingered Sweet Potato Mash & Garlicky Mange Tout

Serves : 2

Ingredients :

450g sweet potatoes, peeled & cut into large chunks
½ tsp sea salt
½ tsp black peppercorns
½ tsp cumin seeds
½ tsp dried oregano
½ tsp garlic granules
1 tsp paprika
pinch hot chilli powder
2 trout fillets
2½ tsp olive oil
1 garlic clove, peeled & finely chopped
1 x 200g pack mange tout
2½cm piece of root ginger, peeled & grated
2 tbsp water

Steps :

1. Boil the sweet potatoes in salted water for 12-15 mins, until tender

2. Grind the coarse sea salt, peppercorns, cumin seeds, oregano & garlic granules together in a pestle & mortar, then mix in the paprika & hot chilli powder. Pat the trout dry using kitchen paper, then sprinkle some of the spice mix on both sides of the trout. (Keep any remaining spice in a jar for next time)

3. Heat one teaspoon of oil in a non-stick frying pan and add both fillets, skin side down. Cook for 3 mins., then flip over and cook for a further minute, until crisp & brown

4. Meanwhile, heat ½ tsp of oil in a saucepan, add the garlic and cook for about 15 seconds, then toss in the mange tout and stir fry for 1 minute. Add the water, cover and steam fry for 2 minutes

5. When the sweet potatoes are tender, drain them. Add the remaining 1 tsp olive oil to a pan, then add the ginger and cook for about 15 seconds. Add the drained sweet potatoes and mash them into the gingery oil, seasoning to taste

6. Dish up everything onto warm plates