Facts

Ingredients:

Serves two:

Potato salad

12 small washed baby potatoes

Sprigs of fresh thyme

Sprigs of fresh rosemary

1 small red onion diced

Cracked black pepper and salt

2 tablespoons of mayonnaise

1 tablespoon of seeded mustard

For the rest:

2 gummy fillets about 250g

Carrot, red beet and leek finely shredded

Olive oil

I have spent many nights surf fishing as a teenager catching gummy sharks all around the state. Most of the time I would just release them, but now if I were to encounter one on a trip I would definitely keep one for the table.

Most reader have eaten it covered in batter with a few chips which is an awesome feed, but try one like this next time you get the chance, a little more healthy and a great warm weather alternative.

To start, boil the washed potatoes whole until soft. While the potatoes are cooking, in a mixing bowl place the diced red onion, picked thyme and rosemary (keeping some for garnish), mayonnaise, mustard and pepper/salt ready to mix.

With a sharp knife cut red beet, carrot and leek as finely as possible, place in a colander and wash thoroughly.

For this dish I have cut the fish fillet with a biscuit cutter just for presentation, for home this isn’t necessary, season fish and place into a hot pan with a little olive oil, turn heat down and cook through.

Once potatoes are cooked, cool under fresh water until warm, strain off water and cut each one into four.

Mix with prepared ingredients, check seasoning. On a plate place the potato salad into a cookie cutter and push down with a spoon to hold salad together. Remove the cutter then check fish and rest on paper towel.

Drizzle some olive oil around salad and garnish with extra herbs, place fish on top, garnish with some sliced julienne vegetables, a squeeze of lemon and tuck in.