Atlas Masterclass

Salted Blue Grenadier, Potato Salad, Egg, Olive Sauce

INGREDIENTS‭:‬

1. Blue grenadier fish

2. Olive sauce

3. Egg, 1/2 of supplied (remaining 1/2 reserved for night 3)

4. Potato, 1/2 of supplied (remaining 1/2 reserved for night 3)

5. Onion

6. Parsley

7. Lemon, 1/2 of supplied (remaining 1/2 reserved for night 1)

 

METHOD:

1. Bring a medium pot of water to the boil and season with salt.

2. Slice the potatoes into 0.5cm thick rounds. Place them into the pot of boiling water and cook for 10 minutes.

3. Thinly slice the brown onion.

4. Place the whole eggs into the pot of water and boil for 8 minutes.

5. Preheat a pan over a medium heat. Add the onions to the pan with a generous amount of oil and salt. Let the onions sweat and turn

translucent, this will take around 5-6 minutes. Transfer the onions to a bowl, give you pan a quick rinse and put the pan back on the stove.

6. Place the fish onto a plate, season it with salt and olive oil and gently rub the seasoning onto both sides of the fillet.

7. Preheat a splash of oil in the pan over a medium heat. Place the fish into the pan skin-side down and press it down with the underside of a plate. Cook the skin for 3-4 minutes.

8. Gently remove the shell of the egg and set aside for plating up.

9. Thinly chop some parsley. Place the onions and the potatoes in a bowl and dress with the chopped parsley, lemon juice and olive oil. Crush the potatoes with a fork while mixing it together and season generously.

10. To plate up, begin with the potato mix on the bottom, followed by the fish fillet. Gently place the egg on top and garnish with the olive sauce and parsley.

 

VEGETARIAN METHOD:

1. Preheat the oven to 180 degrees fan forced. Bring a medium pot of water to the boil and season with salt.

2. Remove the vegetables from the bag and place on a lined oven tray. Bake these for 15 minutes, or until warmed through and the edges begin to brown.

3. Slice the potatoes into 0.5cm thick rounds. Place them into the pot of boiling water and cook for 10 minutes.

4. Thinly slice the brown onion.

5. Place the whole eggs into the pot of water and boil for 8 minutes.

6. Preheat a pan over a medium heat. Add the onions to the pan with a generous amount of oil and salt. Let the onions sweat and turn translucent, this will take around 5-6 minutes. Transfer the onions to a bowl, give you pan a quick rinse and put the pan back on the stove.

7. Gently remove the shell of the egg and set aside for plating up.

8. Thinly chop some parsley. Place the onions and the potatoes in a bowl and dress with the chopped parsley, lemon juice and olive oil. Crush the potatoes with a fork while mixing it together and season generously.

9. To plate up, begin with the potato mix on the bottom, followed by the grilled vegetables. Gently place the egg on top and garnish with the olive sauce, parsley and romesco sauce.

For downloadable pdf version, click here.