Martin Bosley's recipe of the week
Martin says: “These barbequed potatoes served with chive aioli make a great pre-dinner snack or tossed with green beans in the tapenade to make a salad. This is an adaptable feast.”
Ingredients/ Serves 4
4 medium Agria potatoes in their skins
1 tsp each of chopped fresh thyme, tarragon and parsley
4 tbsp unsalted butter, softened or olive oil
Salt and freshly ground black pepper
2 tsp unsalted butter
1 tbsp chopped onion
800g fish fillets, eg monk fish, blue cod, grouper
1 cup chicken stock
1 cup water
100ml white wine
Juice of 1 lemon
1kg spinach leaves, washed with stems removed
Black Olive Tapenade (makes 2 cups)
500g large black olives, pitted
2 cloves garlic
75g anchovies in oil, drained
2 tbsp capers, drained
100ml olive oil
To prepare the potatoes, preheat the oven to 180°C. Wrap the potatoes in tinfoil and bake for 40 minutes. They should not be fully cooked when you remove them. Allow to cool in the tinfoil. (This may be done several days ahead.) Heat the barbeque. Rub the skins from the potatoes, or peel carefully. Slice the potatoes into one-centimetre thick rounds. Mix the herbs and butter or oil and brush the potato slices. Place the potato slices on the grill and season with salt and pepper. Cook until golden brown. Depending on the heat of the barbeque, this should take no longer than five minutes.
To prepare the fish, melt the butter in a deep frying pan. Add the onion and cook until soft but without colour. Place the fish on top, season lightly with salt, then add the stock, water, wine and lemon juice. Cut a piece of greaseproof paper to fit over the pan and bring to the liquid to a gentle simmer. Cook for five minutes, then remove the fish from the pan, drain well and keep warm. Reduce the liquid in the pan to half a cup and add the spinach. Wilt the leaves in the stock for no more than two minutes then drain well.
To make the tapenade, blend the ingredients in a food processor until a smooth paste forms. Transfer into small jars and store in the refrigerator. It will keep in the refrigerator for months.
Place the barbequed potatoes on a serving platter and cover with spinach. Lay the fish on top and spoon the tapenade over each piece.