Grilled fish, jersey benne potatoes, olives and gazpacho sauce
This gazpacho can also be served as a chilled soup.
|4 Tbsp||Unsalted butter|
|4||Fish fillets, 180g/fillet|
|10||New potatoes, or jersey benne|
|½ cup||Pitted black olives|
|1 Tbsp||Olive oil|
|2 tsp||Red wine vinegar|
|1 to taste||Salt & freshly ground pepper|
- Heat the grill and brush the fish with the melted butter. Cook for 3 minutes, then turn the fish over and season with salt. Cook for another 3 minutes, depending on the thickness of the fillet. Remove the fish to a plate, squeeze lemon juice (from 1 lemon) over it and keep it warm.
- Put the potatoes into a deep saucepan, cover with hot water, then bring to a trembling simmer. Once they're cooked, drain, then leave until cool enough to handle. Slice the potatoes in half, then put into a bowl with the olives (sliced), olive oil, vinegar and chives (chopped).
- Toss gently, then season to taste with salt and pepper. Place a mound of potatoes in the centre of each serving plate and surround with spoonfuls of sauce. Top the potatoes with the cooked fish.
- Gazpacho sauce: Mix the tomatoes (very ripe, chopped), onion (chopped), garlic (chopped), capsicum (chopped), cucumber (15cm piece- peeled and seeded), juice of 1 lemon, vinegar, herbs and spices in a blender until extremely smooth, then season to taste with more salt and pepper if necessary. Keep the sauce at room temperature or chill until required.