Spicy-Crusted Salmon with Buttery Sweet Potato Mash

This is a rather interesting recipe. You might think that the combination would be a little too much, what with the salmon and sweet potatoes both having extremely distinct flavours. However, I think you'll find the combination rich, sweet, and full of satisfyingly spicy garlickyness (my new favourite cooking term!)

PREPARE THE FISH

1. Lay out three plates. One should contain self-raising flour, the other beaten egg and the final a special mixture of breadcrumbs, cayenne pepper and maybe some dried chilli flakes if you're feeling particularly adventurous.
2. Dip the salmon into the flour, egg and then crumb mixes one at a time, making sure even coverage is obtained. You should end up with a nicely crumbed piece of salmon ready for frying.
3. When your potatoes are nearly finished (see below), fry your salmon for about 10 minutes in a shallow pan of sunflower oil. Don't use an oil with a distinctive flavour, and don't fry it too hot, or you will burn the salmon oil and make your kitchen smell like an Indonesian fish processing plant for the next few months! When finished, place on your pile of mashed potatoes and enjoy with a sprig of coriander for garnish.

MAKE THE MASH

If you are used to eating plain old mashed potatoes then this is going to be a real treat. These potatoes are sweet, yet strangely respond amazingly well to some salt and garlic running through them. What you end up with is a rich, satisfying, creamy concoction which melts on the mouth and compliments the salmon perfectly.

1. Peel as many sweet potatoes as you like, I'd say 1.5 per person should do if they are of a reasonable size (the potatoes not the people!) Chop them into slices of about 1 cm thick to make it easier to soften them, as the last thing was want to be doing is standing around waiting for our potatoes to be ready!
2. Boil them in salted water for about 10 minutes, or however long it takes to be able to slide a knife through with minimal effort.
3. Drain the potatoes and return to the pan. Add a generous helping of cream and butter, plus dried or fresh garlic to taste. Add also some chilli flakes or other spices if you fancy being daring (don't come crying to me if you mess things up though!)
4. Bash them with the bottom of a glass, or use a masher if you'd prefer, then beat them with a wooden spoon to make them creamy but not runny.
5. Spoon your potatoes into a steaming pile in the middle of the plate and rest the salmon on top. Garnish as suggested above.

Let the salivation commence!