Fish

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2 pieces firm white fish, about 6oz – 170g each, Blue eye cod, cod, snapper, or halibut

Salt & pepper

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Potato Crust

1 large potatoes starchy, peeled

3 tsp potato starch (or cornstarch)

½ tsp fine sea salt

Black pepper

Zest of 1 lemon

1 egg white

1 tsp butter (or a little more)

Olive oil

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Mediterranean Hot  Tartare sauce

½ cup dry white wine

1 tbsp capers, rinsed and drained

1 tbsp gherkins

1 tbsp green olives, pitted

1 packed tbsp fresh parsley

1–2 tbsp lemon pulp, seeds removed

2 tbsp good olive oil

1 tsp Dijon mustard

Black pepper

Salt, if needed

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1. Grate the potatoes using a coarse grater. Place into a clean tea towel and squeeze firmly until very dry. Transfer to a bowl.

2. Add potato flour or corn starch, salt, pepper, and lemon zest. Toss gently to combine.

3. Pat the fish very dry. Brush one side lightly with egg white only. Do not season the fish yet.

4. Spread the grated potato evenly over the egg-white side of the fish. Press down firmly with your palm so the potato adheres well, then shake off any loose strands.

5. Place fish on a tray, potato side up. Refrigerate uncovered for 15–30 minutes to set the crust.

6. While chilling, to a small mixing bowl, add mustard, olive oil and black pepper. Taste first, then add salt only if needed. Set aside.

7. Finely chop capers, gherkins, olives, parsley, and lemon pulp. Keep the texture a little coarse, not minced. Mix into the bowl with mustard.

8. Heat a frying pan over medium high heat. Add butter and a splash of olive oil.

9. Place fish potato side down into the pan and sear. Do not move, do not touch, do not breathe. Cook 4–6 minutes (depending on thickness of fish) until deeply golden. Reduce heat to medium low.

10. Flip carefully and cook fish side for another 2–4 minutes until just cooked through.

11. You can season fish lightly with salt after cooking but not before.

12. To the same pan over high heat, deglaze with white wine, and reduce by half. Add the caper, gherkin tartare mixture, and mix well until hot. Spoon alongside fish not on crust. Serve immediately with fresh herbs.