MARINATED MACKEREL WITH OVEN-BAKED SWEET POTATO AND “SOUR CREAM”

INGREDIENTS:
1 marinated mackerel fillet, cut into two pieces
1 medium-sized sweet potato (skin on)
10 g of turnip, finely grated
60 ml of fresh cream (35% fat), whipped
40g of Greek strained yogurt
1/2 lemon, zest and juice
10 sprigs of chives, chopped
1 tbsp. of olive oil
Salt and pepper

INSTRUCTIONS
Wash the sweet potato and oven-bake it for 40 minutes at 180 degrees Celsius or until it is cooked. Cut it into three thick slices and season with salt and pepper.

Mix the cream, yogurt, grated turnip, lemon zest, juice, chives, salt, and pepper to create a thick cream. Let it cool for half an hour until it stands.

Serve the sweet potato slices, a scoop of the sour cream, and the mackerel pieces, and finish by drizzling the olive oil on top.

TIP: Alternatively, you may use a fork to poke holes into the sweet potatoes after they are cooked, stuff them with sour cream, and top them with the mackerel and the olive oil.