Toppits

What You Need:

• 2 tsp minced garlic
• 3 anchovy fillets, mashed to a paste
• 12 oz tomato concasse
• 10 fl oz dry white wine
• 4 oz black olive slices or julienne
• 1 oz basil chiffonade
• 2 large main crop potatoes (about 300 g/10 1/2 oz each), peeled
• 2.5 oz Toppits Smoked Salmon
• 2 spring onions, finely sliced
• 3 tsp olive oil
• 4 Toppits Sea bass Fillets (6oz each)
• 2 tbsp olive oil
• 4 sprigs of parsley, to garnish

Directions:

For the rosti: Par-boil the potatoes for 5-7 minutes. Drain and leave until cool enough to handle, then grate coarsely into a bowl. Add the Smoked Salmon and spring onion, season with salt and freshly ground black pepper and mix well. Shape into 4 rounds using 9 cm/3 1/2 in cooking ring. Chill until ready to cook.

For the sauce Provencal: combine the tomato, garlic, anchovy paste, white wine, black olives and basil chiffonade and mix well. Leave for at least 15 minutes to let the flavours develop.

To finish and assemble the dish: Heat the oil for the rosti in a large non stick frying pan set over a medium-low heat, add the rosti and fry for 4-5 minutes on each side until golden brown and cooked through in the centre. Drain on kitchen paper. Keep warm. Wipe out the pan and add the oil for the Sea bass. Place the fillets in the pan skin side down and fry for 2-3 minutes until crispy, turn over and cook for a further 1-2 minute the other side. Working quickly place a rosti in the centre of each serving plate. Slide the Sea bass fillets on top. Spoon some of the sauce Provencal over each fillet and around the plate. Garnish with sprigs of parsley and serve immediately.