-TOMATO PUREE AND CONCASSE-
Tomatoes
Chives
Garlic
Shallots
Bouquet garni
Olive oil

SHALLOT CONFIT
Shallots
Salt
Thyme
Bay leaf

Boil the Jersey Royal potatoes until tender, cool, peel and place in a
large bowl. Gently heat two tbsp. of olive oil, pour over the potatoes and
crush with a fork until chunky.

Mix in Tomato Concasse, the Shallot Confit, half the chopped black olives
and chives into a small saucepan. Heat just before serving. Cut the fillets
of fish into diamond shapes and lightly fry in olive oil until golden.

Press potato mixture into small rounds on a serving plate, top with the
cooked fish. Bring the sauce to the boil, spoon around each mound and
serve.