Whiting with jamon

6 King george whiting about 300g each

1 Flavorite tomato

2 garlic cloves

2 Bay leaves

1 Leek, white part only, chopped

100ml White wine

18 New potatoes, washed but not peeled

Sea salt flakes

12 Slices of jamon (substitute with prosciutto in unavailable)

Extra virgin olive oil, to drizzle

1 Tablespoon roughly chopped parsley

Aioli, a garlicy mayonnaise, to serve

Fillet the fish, leaving the skin on and reserving the bones. Place the fish bones, flavourite tomato, garlic cloves, bay leaves, leek and wine in a large saucepan. Add enough water to just cover, then cook over high heat until just below the boil. reduce the heat to low and simmer very gently for 25 minutes, skimming the surface regularly. Strain, discard the soilids and pour the stock into a large, clean saucepan. Add the potatoes and cook for 20 minutes, or until tender. remove the pan from the heat and keep the potatoes warm in the stock. Preheat the oven to 180C. Season the fish fillets with some sea salt flakes, then place a slice of jamon on each fillet. Starting from the tail ent, roll up each fillet and sercure with a toothpick. Place the fish on a baking tray, drizzle with olive oil and bake for 5-10 minutes, until fish is just cooked through. Meanwhile, preheat the grill (broiler) to high. Put a tablespoon of aioli on top of each fish roll and grill for 1 minutes, or until golden. To serve, divide the fish and warm potatoes among six small warm plates. Pour a tablespoon of the stock over the potatoes, springkle with a little parsley and serve immaediately.

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