Inspired ... this is not Classic French cuisine - this is real world ancestral eating inspired by Provençale ingredients, method and approach.
Constituents
Fish - Tonight, swordfish. Grilled. No fat needed.
Salad - Mixed leaves and grapefruit segments.
Hash - Potatoes, red pepper, green pepper, onion, celery, garlic, black pepper, sea salt, parsley and goose fat.
Sauce - Tomato, olive oil, lemon juice, capers, black olives and chilli.
Hash
Take a large heavy based skillet and melt some of your favourite paleo fat ... altogether, now: goose fat, for me.
Cube up some potato, chop up onion, celery, garlic, red pepper and green pepper.
Toss in the onion and celery to soften, then lower the heat.
Scatter in the potato, garlic, red pepper and green pepper.
Cook on ... this will take 20-30 minutes. At the end, scatter over chopped parsley.
Sauce
Meanwhile, make up the sauce ...
Sauce Vierge is a simple sauce of chopped tomato, olive oil, lemon juice and basil.
Additional ingredients are permissible, so in went some capers and black olives.
Fish
Once the hash is pretty much there, heat up your griddle. I have a cast iron ridged griddle pan.
Drop the fish on and watch the edge - once the fish has gone opaque to about half way up, flip 'em.
Plate
While the fish is finishing, dress a plate ...
Mixed leaves, touch of black pepper, perhaps some sea salt - I used Icelandic Ash Salt, perhaps some sumac - I did.
Serve
Ready to eat?
Mound the hash in the middle and lay the fish on top. Sauce over.
