• 6 King George whiting, about 300 g (10½ oz) each
• 1 tomato
• 2 garlic cloves
• 2 bay leaves
• 1 leek, white part only, chopped
• 100 ml (3½ fl oz) white wine
• 18 new potatoes, washed but not peeled
• sea salt flakes
• 12 slices of jamón
• extra virgin olive oil, to drizzle
• 1 tablespoon roughly chopped parsley

Alioli

• at least 2 peeled garlic cloves, or to taste
• 2pinches of sea salt flakes
• 2 egg yolks
• 1 tablespoon dijon mustard
• 150 ml (5 fl oz) extra virgin olive oil
• 150 ml (5 fl oz) sunflower oil
• 2 tablespoons lemon juice

To make the alioli, put the garlic cloves on a wooden chopping board, chop roughly, then sprinkle with the sea salt. Crush to a smooth paste using the flat part of the knife. Place a bowl on a wet cloth that has been folded into quarters — this stops the bowl flying off the bench. Add the egg yolks to the bowl with the mustard and garlic paste and gently blend together using an egg whisk. Add the oils, a few drops at a time, whisking continuously, ensuring the mixture is emulsified before adding more oil. Slowly whisk in the remaining oils little by little until you have a thick manyonnaise. Check for seasoning — dissolve some extra sea salt in the lemon juice if necessary before mixing the lemon juice into the mayonnaise. Finally, whisk in 1 tablespoon warm water so the alioli stays emulsified. Cover and refrigerate until required. This recipe makes more alioli than you need, but the remaining alioli will keep in the refrigerator for 2–3 days.

Fillet the fish, leaving the skin on and reserving the bones. Place the fish bones, 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 solids 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 180°C (350°F/Gas 4). Season the fish fillets with some sea salt flakes, then place a slice of jamón on each fillet. Starting from the tail end, roll up each fillet and secure with a toothpick. Place the fish rolls on a baking tray, drizzle with a little olive oil and bake for 5–10 minutes, or until the fish is just cooked through.

Meanwhile, preheat the grill (broiler) to high. Put a tablespoon of alioli on top of each fish roll and grill for 1 minute, 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, sprinkle with a little parsley and serve immediately.