Mushroom Fennel Halibut & Purple Sweet Potato Mash

This dish has got plenty of color and a whole lot of class!

I adore purple sweet potatoes. Just like the Japanese sweet potato variety, they are sweet and starchy and silky and smooth, but different from others – they are brilliant purple. They are “royal,” in a way. Thus, I petition for a re-naming procedure. Royal sweet potatoes, rather than simply purple.

 

Topped with a creamy mushroom fennel sauté and then lemon broiled halibut, this recipe is a weeknight winner!

  

Mushroom Fennel Halibut & Purple Sweet Potato Mash 

2 medium “royal” sweet potatoes
2 Tbs. butter

1 Tbs. lemon oil
1 cup thinly sliced fennel bulb
1 cup sliced wild mushrooms
sea salt and pepper
1/4 cup heavy cream

2 halibut filets
2 tsp. lemon oil
sea salt and pepper

 

Heat the oven to 425 degrees. 

 

Wrap the potatoes in foil and bake for at least 60 minutes, until very soft.

Set aside in a medium bowl or pot. 

 

Top with butter and mash together into a smooth, “whipped” consistency.

 

In another medium pot or skillet, heat 1 Tbs. lemon oil. 

 

Add the fennel and mushrooms and salt and pepper. 

 

Sauté until golden brown. 

 

Cover, let the mushrooms release their juices, and all the veggies to soften.

After 3-5 minutes, uncover, add the cream, and whisk until smooth.

 

Meanwhile, turn the oven to broil. Drizzle the fish with lemon oil and salt and pepper.

Cook 3-5 minutes, until cooked through.

 

Serve a scoop of the royal mash topped with the veggies and cream, and then with the highlight of broiled fish.

 

Enjoy.