Gordon says: ‘This is a great way to serve fresh wild sea trout or salmon fillets. For best results, cook the fish almost entirely on the skin side, without moving. To make the dish extra special, toss the crushed potatoes with some fresh white crabmeat and chopped coriander’
- 2 wild sea trout or salmon fillets, with skin, about 150g each250g new potatoes, peeled sea salt and pepper
- 125g vine-ripened cherry tomatoes, halved
- 2tbsp olive oil, plus extra to drizzle
- 125g baby leeks, halved
- Few spring onions, chopped
- 2tbsp classic vinaigrette
- Tomato butter sauce
- 1 tbsp olive oil
- 125g vine-ripened cherry tomatoes
- 1tsp sherry vinegar
- 1 tsp sugar
- 50ml double cream
- 25g butter, diced
- 1tbsp chopped basil
Check the fish fillets for tiny bones, score the skin side deeply and set aside. Cook the potatoes in salted water until tender. Heat the oven to 190°C/gas 5.
To make the tomato butter sauce, heat the olive oil in a small pan, add the tomatoes and cook over a low heat for 10 minutes. Transfer to a blender or food processor, add the sherry vinegar and sugar and whiz to a puree. Pass through a sieve and back into the pan. Add the cream and simmer for a few minutes. Whisk in the butter and basil; keep warm.
Put the tomato halves, cut-side up, on a baking tray, drizzle with a little olive oil and sprinkle with salt. Bake for about 5 mins (or slowly overnight at 100°C/gas 1/4). Steam the leeks until tender.
Drain the potatoes, toss with a little olive oil over heat, then crush lightly with the back of a fork. Stir in the spring onions and vinaigrette. Season to taste.
To cook the fish, heat a non-stick frying pan and add the olive oil. Fry the fish, skin-side down, for 3 1/2 mins or until the skin is crisp, then turn and cook for 30 seconds only. Season lightly rest in the pan for a few mins.
Pile the crushed potato and leeks in the centre of two warm serving plates and top with the fish fillets. Surround with the cherry tomatoes and serve the tomato butter sauce on the side.