STEAMED FLATHEAD, PURPLE CONGO MASH & SALSA VERDE

Purple Congos are without doubt the most colourful potatoes around. No regulation white, beige or pale yellow here. These are in-your-face purple - intense and deep and rare in foods. Some eggplant varieties have purple skin, but it fades to a wishy-washy brown when cooked. If you boil these whole and then mash, they remain vibrantly purple. If you cut them before cooking, the colour leaches from them. I simply steamed these flathead fillets (caught by my brother). The salsa verde is a mix of parsley and coriander leaves, garlic, anchovy fillets, extra virgin olive oil, white wine vinegar and salt.

STEAMED FLATHEAD, PURPLE CONGO MASH & SALSA VERDE